Oven-Braised Arm Roast with Vegetables
This simple braised roast is great for cold winter days. Simply prep, put it in the oven, and forget about it for 3+ hours until supper time.
Ingredients
- 3-4 lb Cattlemen's Standard arm or chuck roast trimmed of excess fat
- Kosher salt and freshly ground pepper
- 3 tbsp extra virgin olive oil
- 1 cup canned crushed tomatoes
- 1 cup beef stock
- 4-6 whole carrots sliced
- 1 yellow onion chopped
- 2 stalks celery sliced
- 2 garlic cloves chopped
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat your oven to 350 degrees.
- Season all sides of your beef roast with salt and pepper. Don't be skimpy here. It's a large piece of meat. In a large cast iron Dutch oven or other heavy pot with a secure lid, heat 2 tbsp of olive oil over moderately high heat. Brown the meat on all sides. Take your time here – you're looking for a nice crust on the outside.
- Once your roast is browned on all sides, pour in tomatoes and beef stock. Scatter your vegatables and herbs around the roast and give a final seasoning to the pot with salt and pepper.
- Cover and place your pot in your preheated oven. Braise for about 3 hours, basting every 30-34 minutes with the stock liquid, until the roast is fork tender.
- Remove from oven and slice or shred your roast (depending on your preference and serving style) on a platter. Surround your roast with the vegatables from the pot and serve with the cooking liquid.
- We recommend serving this braised roast with mashed potatoes or mashed cauliflower. Garnish with a little freshed parsley and a sprinkle of chunky kosher salt. Enjoy & be sure to tag #cattlemensstandard and let us know what you think!
Notes
http://www.cattlemensstandard.com
Try our Montana ranch raised beef today!!
Try our Montana ranch raised beef today!!