Beef · Chuck
Arm Roast
A lean, hard-working roast from the shoulder (arm) area of the chuck, best braised as a pot roast.
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| Animal | Beef |
|---|---|
| Section | Chuck |
| Bone | Boneless |
| Tenderness | Tough, needs slow cooking |
| Also called | arm pot roast, shoulder arm roast, round bone roast, arm chuck roast |
Best ways to cook it
- Braise
- Roast
- Slow cook
About this cut
What it is and how to use it
The arm roast comes from the lower part of the chuck, the front leg and shoulder area of the animal. It is a lean, well-worked cut with a lot of flavor and a good deal of connective tissue, so it is tough if cooked quickly. Braised slowly in liquid with onions, carrots and potatoes it turns tender and makes its own gravy. It is a good everyday pot roast, and it can also be cut up for stew meat or ground into hamburger.
Cook’s tipBrown it well on all sides, then cover and braise in a low oven or slow cooker for three to four hours, until a fork pulls it apart easily.
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
Deer season: evening drop-off 6–9 PM. See all hours