Beef Arm Roast Recipe
Abeef roast is the shoulder meat of thecow. It is juicy and flavorful, especially when you cook it slowly with moistheat similar in a pot roast.
Ingredients
- 1 beef arm roast about 3-4 pounds
- Salt and pepper
- 2 tablespoons olive oil
- 1 onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 4 garlic cloves minced
- 1 cup beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
Instructions
- Set the temperature of the oven to 325 F (163 C).
- Now, add some salt and pepper all over the arm roast.
- On the normal-high heat, warm the olive oil in a pan or big pot.
- Brown the beef roast on all sides by cooking it for around 3-4minutes. Then keep it aside, by taking it off the pan.
- In the same pan, put the chopped onion, celery, carrots and minced garlic. Cook them by stirring occasionally until becomes soft it may take around 5 minutes.
- Add the beef broth tothe pan, and stir to lift up any browned bits stuck to the bottom.
- Put the dried thyme, bay leaves, paprika, dried rosemary in the pan and combine them together.
- Now, put back the beef roast in the pan, putting it among the vegetables.
- Place a foil or lid on the lid then put it in the oven.
- Cook the pot in the oven for around 3-4 hours until becomes soft. You may want to pour some cooking juices over the meat halfway through cooking.
- After cooking, take the beef roast out of the oven and allow it to rest for around 10-15 minutes before slicing.
- It’s time to serve the beef arm roast slices with veggiesand juices from the pan on top.