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A white pot filled with a braised arm roast, including bone-in meat, carrots, and potatoes, garnished with fresh rosemary.
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Arm Roast Recipe

This Arm Roast Recipe is slow braised in the oven with red wine, beef stock garlic and herbs. You'll have fall-apart tender roast meat after about 3 1/2 hours. Throw in some potatoes and carrots the last hour for a complete meal.
Course Dinner
Cuisine English
Keyword arm roast, arm roast in oven, arm roast recipe, arm roast recipes oven, braised arm roast
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings 4
Calories 787kcal
Author Katie Cooksey

Ingredients

  • 3 lb arm roast
  • salt to taste
  • black pepper to taste
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 6 cloves garlic peeled and smashed
  • 1 cup red wine dry red (like cabernet)
  • 32 oz beef stock
  • sprigs rosemary fresh, whole
  • sprigs thyme fresh, whole
  • 2 bay leaves dried

Instructions

  • Preheat oven to 300° F. Preheat a large dutch oven or heavy bottomed pot on medium high heat on the stovetop.
  • Liberally salt and pepper arm roast. Add olive oil and butter to pot. Then add the arm roast, searing on both sides (about 4 minutes each side). Remove.
    Raw seasoned arm roast on a wooden cutting board surrounded by ingredients including olive oil, butter, garlic, herbs, and bay leaves.
  • Turn heat down to a low heat and add smashed garlic. Cook for 1-2 minutes, being careful not to burn.
    A white pot contains melted butter and browned bits with garlic cloves heating in it, perfect for an arm roast. Herbs, garlic, and pepper are visible around the pot.
  • Turn heat OFF and add red wine, scraping all the good brown bits from bottom of pot with a wooden spoon. Turn heat back on to a medium high heat and let wine reduce for 1-2 minutes.
    A white pot filled with simmering dark liquid, pieces of garlic, and a succulent arm roast in the center. A wooden spoon is stirring the contents while red wine is being poured in from a measuring cup.
  • Add arm roast back into the pot along with beef broth, sachet of herbs and bay leaves.
    A cooked arm roast in a white Dutch oven filled with dark broth, with a seasoning bowl, garlic cloves, and a lid nearby.
  • Place lid on pot and bake in the oven for 3-3 1/2 hours or until meat is fall-apart tender.
    A cooked arm roast with bone-in, surrounded by carrots, potatoes, and garnished with rosemary, is served in a white Dutch oven.

Notes

If you are adding potatoes, carrots and/or onions to your roast, place large pieces of your vegetables in the pot about 1 hour before roast is done. 

Nutrition

Calories: 787kcal | Carbohydrates: 6g | Protein: 70g | Fat: 49g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Trans Fat: 2g | Cholesterol: 242mg | Sodium: 750mg | Potassium: 1644mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 136IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 8mg
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