Beef Arm Roasts
Quantity Per Animal: Approximately 8
Alternative Cut Options: Arm Steaks or add to trim for ground beef.
Also Known As: Round Bone Pot Roast, Chuck Arm Roast
Location: Chuck Primal, further down the arm below the Chuck Roasts
Attributes: Leaner than Chuck Roast, Great Beefy Flavor
Best Cooking Method: Slow Cooking
Fun Fact: While some people don’t like the gooey marrow inside the round bone after it’s cooked, it’s considered a delicacy by many, some people will fight to get the nutrient-packed insides.
I’m attaching pictures on the Facebook and Instagram posts of a recent time that I used the Arm Roast for a Mississippi Pot Roast in the slow cooker, no liquid added (except the butter that melts down of course)! There was a lot of liquid at the end of cooking and the meat was NOT dry. It’s great over mashed potatoes as well as egg noodles.
There’s a common misconception that you need to add liquid all of the time to a slow cooker, but there is so much moisture that is in a cut of meat it’s often not necessary, especially if cooking on low. You keep the lid on, so as moisture is released and it starts evaporating into steam, it stops at the lid, and the condensation drips back in. It’s amazing how much liquid can be released without drying out the meat. The key is the slow cooker. I would not try the same thing in the oven at higher temps or without a good cover, etc.
If you do a quick search on Google, Facebook, etc., you will find tons of recipes for Mississippi Roast. People change up the amount of butter, or leave the pepperoncinis out, use unsalted butter and reduced-salt packets if they find it too salty, etc., so there’s lots of room for flexibility.
The recipe I used consisted of: 1 stick of butter, about 6 pepperoncinis from a jar, 1 packet Au Jus gravy mix, & 1 packet ranch dressing mix and of course the arm roast. Put the roast in the crock pot, pile the other ingredients on top, and cook on low for 8-10 hours.
Let me know on social media what you think of the arm roast as a cut, what you think of the recipe, or even what cut you want us to feature next!