What is the best way to cook an arm roast?

In this brief guide, we will answer the question “what is the best way to cook an arm roast?”. With an in-depth analysis of what is the best way to cook an arm roast?. Moreover, we will also discuss different methods of cooking arm roast.

What is the best way to cook an arm roast?

The best way to cook arm roast can vary depending upon personal preferences. You can cook an arm roast either on a stove, oven, or in a  crockpot.

How to cook an arm roast in an oven?

Ingredients required:

  • 1 teaspoon olive oil
  • 1 (3-pound) boneless chuck roast, trimmed
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 cups coarsely chopped onion
  • 1 cup dry red wine
  • 4 thyme sprigs
  • 3 garlic cloves, chopped
  • 1 (14-ounce) can fat-free, less-sodium beef broth
  • 1 bay leaf
  • 4 large carrots, peeled and cut diagonally into 1-inch pieces
  • 2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
  • Fresh thyme leaves (optional)


  • Preheat the oven to 350º.
  • Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove the roast from the pan. Add onion to pan; sauté for 8 minutes or until tender.
  • Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to the pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.
  • Add carrots and potatoes to the pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.

How can you cook an arm roast in a crockpot?


  • 1 cup warm water
  • 1 tablespoon beef base
  • 1/2 pound sliced fresh mushrooms
  • 1 large onion, coarsely chopped
  • 3 garlic cloves, minced
  • 1 boneless beef chuck roast (3 pounds)
  • 1/2 teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt


  • In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion, and garlic. 
  • Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. 
  • Cook roast, covered, on low 6-8 hours or until meat is tender.
  • Remove roast to a serving platter; tent with foil. 
  • Strain cooking juices, reserving vegetables. 
  • Skim fat from cooking juices. 
  • In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in cooking juices. 
  • Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cooked vegetables. 
  • Serve with roast.

Do you have to brown a roast before putting it in the slow cooker?

While this recipe doesn’t call for it, browning your roast before adding to the slow cooker can lend more flavor and result in a quicker cooking time.


Should meat or vegetables go in the slow cooker first?

If your slow cooker dish contains meat and vegetables, follow the rule of thumb that the items that take the longest should be closest to the heat. 

So first meat, then potatoes, and other dense foods that can take a long time to cook in the slow cooker. For the best results, always follow any layering instructions that a recipe provides.


Why can the slow cooker pot roast be tough?

Your pot roast may be tough for several reasons. For a melt-in-your-mouth pot roast, make sure to select the right cut of beef. Chuck, brisket, and round all will cook well with this method. Also, don’t be tempted to remove the roast too early from the slow cooker. The roast is done when you can use a fork to easily twist off a chunk of the meat. 

How do you cook an arm roast on a stovetop?

Ingredients required:

  • 2 tablespoons vegetable oil
  • 1 (3 pounds) beef chuck roast
  • 1 red onion, chopped
  • 4 cloves garlic, crushed
  • 4 stalks celery, chopped
  • 1 tablespoon dried basil
  • salt and pepper to taste
  • 6 medium red potatoes, quartered
  • 6 turnips, peeled and cut into chunks
  • 6 carrots, peeled and cut into chunks


  • Heat the oil in a large pot or Dutch oven over medium-high heat. Place the roast in the pot, and quickly brown on all sides.
  • Fill the pot with enough water to cover the roast. Add the onion, garlic, celery, basil, salt, and pepper.
  • Bring to a boil, then reduce heat to low and simmer for 2 hours and 15 minutes, adding water if needed to keep the roast covered. 
  • Add potatoes and turnips; simmer for an additional 15 minutes. 
  • Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork. Taste, and adjust salt and pepper if needed before serving.


In this brief guide, we have answered the question “what is the best way to cook an arm roast?”. With an in-depth analysis of what is the best way to cook an arm roast?. Moreover, we have also discussed different methods of cooking arm roast.



Was this helpful?

Thanks for your feedback!