18 Delicious Arm Roast Recipes for Every Occasion

Feeling adventurous in the kitchen or just looking for a hearty meal to warm up your evening? Our roundup of 18 Delicious Arm Roast Recipes is here to inspire your next culinary creation. From slow-cooked comfort food to quick and easy dinners, there’s something for every occasion. Dive in and discover the perfect dish to satisfy your cravings and impress your loved ones!

Slow Cooker Garlic Herb Arm Roast

Slow cooking transforms the humble arm roast into a tender, flavorful masterpiece with minimal effort. Simply gather your ingredients, and let’s dive into the process of creating this garlic herb-infused delight.

Ingredients

• For the roast:
  • 3-4 lb arm roast
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the garlic herb mixture:
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1/2 cup beef broth

Instructions

1. Pat the arm roast dry with paper towels to ensure a good sear.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Season the roast with salt and pepper, then sear in the skillet for 3-4 minutes per side until browned. Tip: Don’t move the roast while searing to get a perfect crust.
4. Transfer the seared roast to the slow cooker.
5. In the same skillet, reduce heat to medium and sauté garlic, rosemary, and thyme for 1 minute until fragrant. Tip: This step releases the herbs’ essential oils, enhancing flavor.
6. Pour the beef broth into the skillet, scraping up any browned bits, then pour over the roast in the slow cooker.
7. Cover and cook on low for 8 hours or high for 4-5 hours until the meat is fork-tender. Tip: Resist the urge to open the lid, as it slows cooking.
8. Remove the roast from the slow cooker, let rest for 10 minutes before slicing.

Fall-apart tender with a rich garlic and herb aroma, this roast pairs beautifully with mashed potatoes or crusty bread to soak up the juices. For a twist, shred the meat and serve in tacos or over a crisp salad.

Classic Sunday Pot Roast

When it comes to comfort food that brings the family together, few dishes can compete with the hearty and homely appeal of a Classic Sunday Pot Roast. This guide will walk you through each step to achieve a tender, flavorful roast that’s perfect for any Sunday dinner.

Ingredients

• For the roast: 3 lbs chuck roast, 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
• For the vegetables: 4 carrots (cut into 2-inch pieces), 3 potatoes (quartered), 1 onion (sliced), 2 cups beef broth
• For seasoning: 2 garlic cloves (minced), 1 tsp thyme, 1 tsp rosemary

Instructions

1. Preheat your oven to 325°F to ensure it’s ready for the roast.
2. Season the chuck roast evenly with salt and pepper on all sides.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3-4 minutes on each side until a golden-brown crust forms. Tip: Don’t rush the searing process; it’s crucial for flavor.
4. Remove the roast and set aside. In the same pot, add the onions and garlic, sautéing for 2 minutes until fragrant.
5. Add the carrots and potatoes around the pot, then place the roast back in the center.
6. Pour beef broth over the roast until it comes halfway up the sides. Sprinkle thyme and rosemary over the top. Tip: The broth should not cover the roast completely to allow the top to brown in the oven.
7. Cover with a lid and transfer to the oven. Cook for 3 hours, or until the meat is fork-tender. Tip: Resist the urge to peek often; keeping the lid on ensures moist, even cooking.
8. Remove from the oven and let the roast rest for 10 minutes before slicing.

Key to its appeal, the Classic Sunday Pot Roast boasts a melt-in-your-mouth texture with a rich, savory flavor enhanced by the aromatic vegetables. Serve it over a bed of mashed cauliflower for a low-carb twist that doesn’t skimp on taste.

Arm Roast with Red Wine Sauce

Here’s how to master an Arm Roast with Red Wine Sauce, a dish that combines rich flavors with tender meat, perfect for a cozy dinner. Follow these steps carefully to achieve a delicious result.

Ingredients

• For the roast:
  • 3 lbs arm roast
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the red wine sauce:
  • 1 cup red wine
  • 1 cup beef broth
  • 2 tbsp butter
  • 1 tbsp all-purpose flour
  • 1 tsp thyme

Instructions

1. Preheat your oven to 325°F.
2. Season the arm roast evenly with salt and pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat.
4. Sear the roast on all sides until browned, about 3-4 minutes per side. Tip: Don’t rush this step; a good sear locks in flavors.
5. Transfer the skillet to the oven and roast for about 2.5 hours, or until the meat is fork-tender.
6. Remove the roast from the skillet and let it rest on a cutting board.
7. For the sauce, place the skillet back on the stove over medium heat.
8. Add red wine and beef broth, scraping up any browned bits from the bottom of the pan. Tip: These bits add depth to your sauce.
9. Whisk in flour and butter until the sauce thickens, about 5 minutes.
10. Stir in thyme and simmer for another 2 minutes. Tip: Fresh thyme can elevate the sauce’s aroma.
11. Slice the roast against the grain and serve with the red wine sauce drizzled over the top.

The arm roast will be incredibly tender, with the red wine sauce adding a luxurious richness. Try serving it over mashed potatoes for a comforting meal that’s sure to impress.

Smoked Arm Roast with Coffee Rub

Creating a smoked arm roast with a coffee rub is an adventure in flavor that transforms a simple cut of beef into a masterpiece. Carefully following each step ensures a tender, smoky, and richly flavored roast that’s perfect for any gathering.

Ingredients

• For the rub:
  • 2 tablespoons finely ground coffee
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
• For the roast:
  • 1 (3 to 4-pound) arm roast
  • 2 tablespoons olive oil

Instructions

1. Preheat your smoker to 225°F, using wood chips of your choice for flavor.
2. In a small bowl, mix together the ground coffee, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper to create the rub.
3. Pat the arm roast dry with paper towels, then lightly coat it with olive oil to help the rub adhere.
4. Generously apply the coffee rub to all sides of the roast, pressing gently to ensure it sticks.
5. Place the roast in the smoker, fat side up, and insert a meat thermometer into the thickest part.
6. Smoke the roast until the internal temperature reaches 145°F for medium-rare, about 3 to 4 hours, maintaining a consistent smoker temperature.
7. Once the desired temperature is reached, remove the roast from the smoker and let it rest for 15 minutes before slicing.

Zesty and robust, this smoked arm roast with coffee rub offers a perfect balance of smoky and sweet flavors, with a crust that’s irresistibly crunchy. Serve it sliced thin against the grain on a platter with roasted vegetables for a visually stunning and delicious meal.

Braised Arm Roast with Root Vegetables

Understanding the art of braising transforms a simple arm roast into a tender, flavorful masterpiece. This recipe, paired with hearty root vegetables, is perfect for a cozy family dinner.

Ingredients

• For the braise:
  • 3 lbs arm roast
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 cups beef broth
  • 1 cup red wine
  • 2 tbsp tomato paste
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the vegetables:
  • 3 carrots, peeled and cut into chunks
  • 3 parsnips, peeled and cut into chunks
  • 2 potatoes, peeled and cut into chunks
  • 1 tbsp fresh thyme

Instructions

1. Preheat your oven to 325°F.
2. Heat olive oil in a large Dutch oven over medium-high heat. Season the arm roast with salt and pepper, then sear it on all sides until browned, about 4 minutes per side. Tip: Don’t rush the searing; it builds flavor.
3. Remove the roast and set aside. In the same pot, add onion and garlic, sautéing until soft, about 3 minutes.
4. Stir in beef broth, red wine, and tomato paste, scraping up any browned bits from the bottom of the pot.
5. Return the roast to the pot. Cover and transfer to the oven. Braise for 2 hours. Tip: Check occasionally to ensure the liquid is simmering gently.
6. Add carrots, parsnips, potatoes, and thyme to the pot. Cover and return to the oven for another hour, or until the meat and vegetables are tender. Tip: The meat should easily pull apart with a fork when done.
7. Remove from the oven and let rest for 10 minutes before serving.

Zesty and rich, the arm roast falls apart effortlessly, while the root vegetables soak up the savory braising liquid. Serve this dish over a bed of creamy polenta for an extra comforting meal.

Arm Roast Stew with Barley and Mushrooms

Zesty flavors come together in this comforting arm roast stew with barley and mushrooms, perfect for a cozy dinner. This dish combines tender meat, hearty grains, and earthy mushrooms in a rich broth, guiding you through each step to ensure a delicious outcome.

Ingredients

• For the stew:
  • 2 lbs arm roast, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 8 oz mushrooms, sliced
  • 1 cup pearl barley
  • 4 cups beef broth
  • 1 tsp thyme
  • 1 tsp rosemary
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add arm roast cubes, browning on all sides for about 5 minutes. Tip: Do not overcrowd the pot to ensure even browning.
3. Remove the meat and set aside. In the same pot, add onion, carrots, and celery, sautéing until softened, about 5 minutes.
4. Stir in garlic and mushrooms, cooking for another 3 minutes until mushrooms release their moisture.
5. Return the meat to the pot. Add barley, beef broth, thyme, and rosemary. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 1.5 hours, or until the meat and barley are tender. Tip: Stir occasionally to prevent sticking.
7. Season with salt and pepper. Tip: Taste and adjust seasoning before serving.

Juicy chunks of arm roast and chewy barley make this stew a textural delight, while the mushrooms add an umami depth. Serve it with a crusty bread to soak up the flavorful broth for an unforgettable meal.

Grilled Arm Roast with Chimichurri Sauce

Discover the joy of grilling with this simple yet flavorful Grilled Arm Roast with Chimichurri Sauce. Perfect for beginners, this recipe guides you through each step to achieve a perfectly grilled roast topped with a vibrant chimichurri sauce.

Ingredients

• For the Arm Roast:
  • 1 (3-pound) arm roast
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
• For the Chimichurri Sauce:
  • 1 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 3 garlic cloves, minced
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Rub the arm roast with olive oil, then season evenly with salt and black pepper.
3. Place the roast on the grill. Sear for 5 minutes on each side to develop a crust.
4. Reduce the grill temperature to medium (350°F) and continue grilling for 20 minutes per pound, or until the internal temperature reaches 135°F for medium-rare.
5. While the roast cooks, prepare the chimichurri sauce by combining parsley, cilantro, garlic, red wine vinegar, olive oil, salt, and red pepper flakes in a bowl. Stir well to combine.
6. Once the roast reaches the desired temperature, remove it from the grill and let it rest for 10 minutes before slicing.
7. Serve the sliced roast with chimichurri sauce drizzled over the top.

Great for a summer barbecue, this dish offers a tender, juicy roast with a herby, tangy chimichurri that brightens every bite. Try serving it with grilled vegetables or a fresh salad for a complete meal.

Arm Roast Tacos with Avocado Salsa

Discover the joy of creating Arm Roast Tacos with Avocado Salsa, a dish that combines tender, slow-cooked meat with the fresh, creamy texture of avocado salsa. Perfect for beginners, this recipe guides you through each step to ensure delicious results every time.

Ingredients

• For the Arm Roast:
  • 2 lbs arm roast
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 cup beef broth
• For the Avocado Salsa:
  • 2 ripe avocados, diced
  • 1/2 cup diced red onion
  • 1/4 cup chopped cilantro
  • 1 lime, juiced
  • 1/2 tsp salt
• For Serving:
  • 8 small corn tortillas

Instructions

1. Preheat your oven to 300°F (150°C).
2. Season the arm roast evenly with salt, black pepper, garlic powder, and onion powder.
3. Heat olive oil in a large oven-safe pot over medium-high heat. Sear the arm roast on all sides until browned, about 3-4 minutes per side. Tip: Don’t rush the searing process; it builds flavor.
4. Pour beef broth into the pot, cover, and transfer to the preheated oven. Cook for 3 hours, or until the meat is fork-tender. Tip: Check the roast occasionally to ensure there’s enough liquid; add more broth if necessary.
5. While the roast cooks, prepare the avocado salsa by combining diced avocados, red onion, cilantro, lime juice, and salt in a bowl. Mix gently to avoid mashing the avocados. Tip: Add the lime juice immediately to prevent the avocados from browning.
6. Once the roast is done, remove it from the pot and shred the meat using two forks.
7. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
8. Assemble the tacos by placing shredded arm roast on each tortilla and topping with avocado salsa.

Present these tacos with a side of lime wedges for an extra zing, or pair with a cold beer to complement the rich flavors. The contrast between the tender, savory meat and the bright, creamy salsa makes every bite a delight.

Pressure Cooker Arm Roast with Gravy

Delving into the world of pressure cooking can transform tough cuts of meat into tender, flavorful dishes with minimal effort. Today, we’re focusing on a Pressure Cooker Arm Roast with Gravy, a comforting meal that’s perfect for busy weeknights or lazy Sundays.

Ingredients

• For the roast:
  • 3 lbs arm roast
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the gravy:
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 2 tbsp cornstarch
  • 2 tbsp water

Instructions

1. Heat the olive oil in the pressure cooker on the sauté setting until shimmering.
2. Season the arm roast with salt and pepper, then sear it in the pressure cooker for 3-4 minutes on each side until browned. Tip: Don’t rush the searing; it builds flavor.
3. Remove the roast and set aside. Add the onion and garlic to the cooker, sautéing for 2 minutes until softened.
4. Return the roast to the cooker, add beef broth, and secure the lid. Cook on high pressure for 60 minutes. Tip: Natural release for 10 minutes ensures tenderness.
5. Once done, remove the roast and let it rest. Meanwhile, mix cornstarch and water, then stir into the broth to thicken into gravy. Tip: For smoother gravy, strain the onions and garlic before thickening.
6. Slice the roast against the grain and serve with the gravy.

Enjoy the melt-in-your-mouth texture of the arm roast, enriched by the deep, savory gravy. For a hearty meal, pair it with mashed potatoes and steamed green beans.

Arm Roast Sliders with Caramelized Onions

On a cozy weekend morning, nothing beats the aroma of a slow-cooked arm roast filling your kitchen. These Arm Roast Sliders with Caramelized Onions are the perfect blend of tender meat and sweet onions, making them an irresistible choice for any gathering.

Ingredients

• For the roast:
  • 3 lbs arm roast
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
• For the caramelized onions:
  • 2 large onions, thinly sliced
  • 2 tbsp butter
  • 1 tbsp brown sugar
• For assembling:
  • 12 slider buns
  • 1/2 cup mayonnaise

Instructions

1. Preheat your oven to 300°F.
2. Season the arm roast with salt, pepper, and garlic powder on all sides.
3. Heat olive oil in a large oven-safe pot over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side.
4. Cover the pot and transfer it to the oven. Cook for 3 hours, or until the meat is fork-tender.
5. While the roast cooks, melt butter in a skillet over medium heat. Add the sliced onions and brown sugar. Cook, stirring occasionally, for 25-30 minutes until the onions are deeply caramelized.
6. Once the roast is done, remove it from the pot and let it rest for 10 minutes. Then, shred the meat using two forks.
7. Spread mayonnaise on the bottom half of each slider bun. Top with a generous amount of shredded arm roast and caramelized onions. Cover with the top half of the bun.

Hearty and flavorful, these sliders boast a perfect contrast between the succulent meat and the sweet, buttery onions. Serve them with a side of pickles or a crisp salad for a complete meal that’s sure to impress.

Arm Roast and Potato Hash

Arm Roast and Potato Hash is a hearty, comforting dish that’s perfect for a weekend brunch or a cozy dinner. A simple yet flavorful combination of tender arm roast and crispy potatoes, this recipe is sure to become a favorite.

Ingredients

• For the arm roast:
  • 2 lbs arm roast
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the potato hash:
  • 4 large potatoes, diced
  • 1 onion, chopped
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F.
2. Season the arm roast with 1 tsp salt and 1/2 tsp black pepper.
3. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat.
4. Sear the arm roast on all sides until browned, about 3-4 minutes per side.
5. Transfer the skillet to the oven and roast for 2 hours, or until the meat is tender and easily shreds with a fork.
6. While the roast is cooking, prepare the potato hash. Heat 2 tbsp olive oil in a separate skillet over medium heat.
7. Add the diced potatoes and chopped onion to the skillet, seasoning with 1/2 tsp salt and 1/4 tsp black pepper.
8. Cook, stirring occasionally, until the potatoes are golden and crispy, about 15-20 minutes.
9. Once the arm roast is done, shred it using two forks.
10. Combine the shredded arm roast with the potato hash, mixing gently to incorporate.

Delight in the tender, juicy arm roast paired with the crispy, golden potatoes for a dish that’s both satisfying and flavorful. Serve it with a side of scrambled eggs for a breakfast twist or atop a bed of greens for a lighter meal.

Arm Roast Philly Cheesesteak

Just when you thought the classic Philly Cheesesteak couldn’t get any better, we’re introducing a twist that’ll make your taste buds dance—the Arm Roast Philly Cheesesteak. This methodical guide will walk you through creating this mouthwatering dish, ensuring even beginners can achieve delicious results.

Ingredients

• For the meat:
  • 2 lbs arm roast, thinly sliced
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the vegetables:
  • 1 large onion, thinly sliced
  • 1 green bell pepper, thinly sliced
• For the cheese sauce:
  • 2 cups provolone cheese, shredded
  • 1/2 cup beef broth
• For serving:
  • 4 hoagie rolls, toasted

Instructions

1. Heat a large skillet over medium-high heat and add 1 tbsp olive oil.
2. Season the thinly sliced arm roast with 1 tsp salt and 1/2 tsp black pepper, then add to the skillet. Cook for 5-7 minutes until browned, stirring occasionally. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Remove the meat from the skillet and set aside. In the same skillet, add the sliced onion and green bell pepper. Cook for 4-5 minutes until softened.
4. Return the meat to the skillet with the vegetables. Pour in 1/2 cup beef broth and stir to combine. Simmer for 2 minutes to meld the flavors.
5. Reduce the heat to low and sprinkle 2 cups shredded provolone cheese over the meat mixture. Cover the skillet for 1-2 minutes until the cheese is melted. Tip: Covering the skillet helps the cheese melt evenly without burning.
6. Divide the mixture evenly among 4 toasted hoagie rolls. Serve immediately. Tip: For an extra kick, add a splash of hot sauce or a sprinkle of red pepper flakes before serving.

This Arm Roast Philly Cheesesteak boasts a tender, juicy texture with a rich, cheesy flavor that’s irresistibly comforting. Try serving it with a side of crispy sweet potato fries for a delightful contrast in textures.

Arm Roast Ragu over Pasta

Creating a comforting and hearty meal doesn’t have to be complicated, especially when you’re working with an arm roast ragu over pasta. This dish combines tender, slow-cooked meat with a rich, flavorful sauce that clings perfectly to your favorite pasta.

Ingredients

• For the ragu:
  • 2 lbs arm roast, trimmed and cut into 2-inch cubes
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 4 garlic cloves, minced
  • 1 cup red wine
  • 28 oz canned crushed tomatoes
  • 2 cups beef broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp dried oregano
• For serving:
  • 1 lb pasta of choice
  • Freshly grated Parmesan cheese, for garnish

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the arm roast cubes in batches, searing each side for 3-4 minutes until deeply browned. Remove and set aside.
3. In the same pot, add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until softened.
4. Add the garlic and cook for 1 minute until fragrant.
5. Pour in the red wine, scraping the bottom of the pot to release any browned bits. Cook until the wine is reduced by half, about 5 minutes.
6. Return the seared meat to the pot. Add the crushed tomatoes, beef broth, salt, pepper, and oregano. Stir to combine.
7. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 3 hours, stirring occasionally, until the meat is fork-tender.
8. While the ragu cooks, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain.
9. Shred the meat in the pot using two forks. Simmer uncovered for 10 minutes to thicken the sauce if needed.
10. Serve the ragu over the cooked pasta, garnished with freshly grated Parmesan cheese.

Perfectly tender and rich, this arm roast ragu coats each strand of pasta with its deep, savory flavors. For an extra touch of freshness, sprinkle with chopped basil or parsley before serving.

Arm Roast Stir Fry with Vegetables

This Arm Roast Stir Fry with Vegetables is a hearty, flavorful dish that’s perfect for a weeknight dinner. The combination of tender arm roast and crisp vegetables makes for a satisfying meal that’s both nutritious and delicious.

Ingredients

• For the marinade:
  • 1/2 cup soy sauce
  • 2 tbsp olive oil
  • 1 tbsp minced garlic
• For the stir fry:
  • 1 lb arm roast, thinly sliced
  • 2 cups mixed vegetables (bell peppers, broccoli, carrots)
  • 1 tbsp olive oil

Instructions

1. In a large bowl, combine the soy sauce, 2 tbsp olive oil, and minced garlic to create the marinade.
2. Add the thinly sliced arm roast to the marinade, ensuring each piece is well coated. Let it marinate for at least 30 minutes in the refrigerator for maximum flavor.
3. Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering.
4. Add the marinated arm roast to the skillet, reserving the marinade. Cook for 5-7 minutes, stirring occasionally, until the meat is browned and cooked through.
5. Remove the cooked meat from the skillet and set aside. In the same skillet, add the mixed vegetables and stir fry for 3-4 minutes until they are crisp-tender.
6. Return the cooked arm roast to the skillet with the vegetables. Pour the reserved marinade over the mixture and stir fry for an additional 2 minutes, ensuring everything is evenly coated and heated through.

For a delightful twist, serve this stir fry over a bed of steamed rice or noodles to soak up the savory sauce. The arm roast becomes incredibly tender, while the vegetables retain a satisfying crunch, offering a perfect balance of textures and flavors.

Arm Roast Kebabs with Tzatziki Sauce

Very few dishes offer the perfect balance of savory meat and refreshing sauce like Arm Roast Kebabs with Tzatziki Sauce. This recipe guides you through creating tender, flavorful kebabs paired with a cool, creamy tzatziki, ideal for summer grilling.

Ingredients

• For the Kebabs:
  • 2 lbs arm roast, cut into 1-inch cubes
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
• For the Tzatziki Sauce:
  • 1 cup Greek yogurt
  • 1/2 cucumber, grated and drained
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp salt

Instructions

1. In a large bowl, combine 2 lbs arm roast cubes, 1/4 cup olive oil, 2 tbsp lemon juice, 2 cloves minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano. Mix well to coat the meat evenly. Cover and marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
2. While the meat marinates, prepare the tzatziki sauce. In a medium bowl, mix 1 cup Greek yogurt, 1/2 grated and drained cucumber, 1 tbsp olive oil, 1 tbsp lemon juice, 1 clove minced garlic, and 1/2 tsp salt until well combined. Cover and refrigerate until serving.
3. Preheat your grill to medium-high heat, about 375°F. Thread the marinated meat onto skewers, leaving a small space between each piece for even cooking.
4. Grill the kebabs for 8-10 minutes, turning occasionally, until the meat reaches an internal temperature of 145°F for medium-rare or 160°F for medium. Let rest for 5 minutes before serving.
5. Serve the kebabs hot with the chilled tzatziki sauce on the side.

Zesty and juicy, these kebabs offer a delightful contrast with the cool, creamy tzatziki. For an extra touch, serve them over a bed of fluffy couscous or alongside a crisp Greek salad.

Arm Roast Chili with Beans

Ready to dive into a hearty, flavor-packed meal that’s perfect for any occasion? This Arm Roast Chili with Beans is a comforting dish that combines tender beef with rich spices and hearty beans, all simmered to perfection.

Ingredients

• For the chili base:
  • 2 lbs arm roast, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
• For the beans and liquid:
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups beef broth

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering.
2. Add the arm roast cubes and brown on all sides, about 5 minutes total. Tip: Don’t overcrowd the pot to ensure even browning.
3. Remove the beef and set aside. In the same pot, add the diced onion and cook until translucent, about 3 minutes.
4. Stir in the minced garlic, chili powder, cumin, smoked paprika, and salt, cooking for 1 minute until fragrant. Tip: Toasting the spices releases their full flavor.
5. Return the beef to the pot along with the kidney beans, diced tomatoes, and beef broth. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2 hours, stirring occasionally. Tip: The chili is ready when the beef is fork-tender.
7. After 2 hours, remove the lid and simmer for an additional 30 minutes to thicken the chili.

Now, this Arm Roast Chili with Beans boasts a melt-in-your-mouth texture with layers of smoky, spicy flavors. Serve it over a bed of rice or with a side of cornbread for a complete meal that’s sure to satisfy.

Arm Roast Sandwiches with Horseradish Cream

Every home cook knows the joy of a hearty sandwich that’s both easy to make and packed with flavor. Today, we’re diving into a recipe that combines tender arm roast with a spicy horseradish cream, perfect for a satisfying lunch or dinner.

Ingredients

• For the arm roast:
  • 2 lbs arm roast
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the horseradish cream:
  • 1/2 cup sour cream
  • 2 tbsp prepared horseradish
  • 1 tsp lemon juice
  • 1/4 tsp salt
• For assembling:
  • 4 ciabatta rolls
  • 1 cup arugula

Instructions

1. Preheat your oven to 325°F. This low and slow cooking method ensures the arm roast becomes tender.
2. Rub the arm roast with olive oil, then season evenly with salt and black pepper. Tip: Letting the roast sit at room temperature for 30 minutes before cooking promotes even cooking.
3. Place the seasoned roast in a roasting pan and cook in the preheated oven for about 3 hours, or until the internal temperature reaches 145°F for medium-rare. Tip: Use a meat thermometer for accuracy.
4. While the roast cooks, prepare the horseradish cream by mixing sour cream, horseradish, lemon juice, and salt in a small bowl. Cover and refrigerate until ready to use.
5. Once the roast is done, let it rest for 10 minutes before slicing thinly against the grain. Tip: Slicing against the grain ensures each bite is tender.
6. Toast the ciabatta rolls lightly for added texture and warmth.
7. Assemble the sandwiches by spreading horseradish cream on each roll, then layering arugula and sliced arm roast.

Unbelievably tender and bursting with flavor, these arm roast sandwiches offer a delightful contrast between the spicy horseradish cream and the mild, juicy roast. Serve them with a side of pickles or a simple salad for a complete meal that’s sure to impress.

Arm Roast with Creamy Mushroom Sauce

Every home cook deserves a foolproof method to create a comforting, hearty meal that impresses without the stress. This arm roast with creamy mushroom sauce is your ticket to a delicious dinner, combining tender meat with a rich, savory sauce that’s easier to make than you might think.

Ingredients

• For the roast:
  • 3 lb arm roast
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup beef broth
  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • 1/2 tsp thyme

Instructions

1. Preheat your oven to 325°F.
2. Season the arm roast evenly with salt and pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Tip: Don’t rush the searing; it builds flavor.
4. Transfer the skillet to the oven and roast for about 2.5 hours, or until the meat is fork-tender.
5. Remove the roast from the skillet and let it rest on a plate. Tip: Resting allows juices to redistribute.
6. In the same skillet, melt butter over medium heat. Add mushrooms and garlic, sautéing until mushrooms are golden, about 5 minutes.
7. Sprinkle flour over the mushrooms, stirring to coat evenly.
8. Gradually whisk in beef broth, then heavy cream and thyme, bringing the sauce to a simmer. Cook until thickened, about 5 minutes. Tip: Stir constantly to prevent lumps.
9. Slice the roast and serve topped with the creamy mushroom sauce.

Rich in flavor and fork-tender, this arm roast pairs beautifully with the earthy, creamy mushroom sauce. For an extra touch, serve it over a bed of mashed potatoes to soak up every bit of the delicious sauce.

Conclusion

Absolutely, this roundup of 18 delicious arm roast recipes offers something for every occasion, ensuring your meals are always exciting and flavorful. We invite you to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos