Beef Arm Roast: What Is It and How’s It Cooked?

November 25, 2022

The beef arm roast is a cut of beef taken from the primal chuck of the cow. If you’re looking for a way to put your Dutch oven or crock pot slow cooker to use, the beef arm roast is the perfect roast recipe to try. Plus, you can use a slice of beef that is usually a little on the cheaper side when compared to steaks like rib eyes, tomahawks, or New York strips. 

Today, I’m going to show you a quick and easy way to make my delicious beef arm roast. The carnivore diet style is a foolproof method when slow-cooked. I have been doing it this way since cooking school. I’ll also show you other classic methods. So let’s dive in. 

beef arm roast

What Is Beef Arm Roast?

This is a cut from the cow’s chuck primal. This is also where you find the flat iron steak. It is called seven bone roast, chuck roast, arm roast, arm pot roast, round chuck cut bone, and blade roast.

The smaller beef arm roast cut is also called a Swiss steak or an arm steak.

The beef is taken from the cow’s front muscle and is usually tough (although it’s not as tough as a shoulder roast). For this reason, it’s usually best to use slow cooking methods such as stewing.

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What is Arm Roast Food for?

Arm roasts are great for grilled dishes made with BBQ dry rub for all the beefy flavor to be retained. They can be served over egg noodles and with mashed potatoes. You can also serve it with a crusty loaf of bread or bake it in the dough with mashed potatoes.

You can also slow cook it in a stew and throw in some baby potatoes for an awesome pot meal. Even the toughest cuts will fall apart tender when cooked low and slow.

However, know that roast beef contains saturated fat. Saturated fat is an unhealthy type of fat and should be consumed in moderation.

How to Make Beef Arm Roast in the Carnivorous Style?

Planning and Preparation

Before you go to the butcher or local grocery store, first calculate how much meat you actually need. 

For large roasts, plan around 200 grams of raw weight per portion. For a group of 4-6 guests, plan around two to five pounds of beef arm roast. 

I don’t advise preparing small roasts. You should plan a little more because cold leftover roasts taste good the next day.

If you want to prepare roast beef, you must first differentiate between pot roasts and roast beef. A pot roast is cooked in liquid, while roast beef is slow-cooked without liquid.

It is important to pay attention to good quality and thus to the color, fat content, and marbling. Beef should be matt, well-marbled, and dark red.

I like to order the beef cut from the butcher in good time because the meat is only particularly tender if it has hung well. 

Raw Beef Steaks

Step 1: Get Your Items Ready 

Below are some of the things you’ll need to have ready for this roast recipe:

Crock Pot or Dutch Oven

The first thing you’re going to need tool-wise is an instant pot, crock pot, or Dutch oven. You need a slow cooker because you’ll be slow cooking the roast.

Note that you can also use your instant pot as a slow cooker. Some people who can’t wait the time for a slow cooking do it dry in the oven.

If you are out in the market for this pot, you might as well get a large Dutch oven or other roasting pot so that you’re able to accommodate a large roast. 


You’re going to need a pan because you’ll be searing the roast to help with the taste.

And make sure you get some tongs. They make it a lot easier to turn the roast. 

The Beef Roast

Now, as far as the main ingredients goes, you need some roast like the beef arm roast. A chuck roast from the chuck primalwill also work. However, a chuck roast is a different cut from a beef arm roast. 

I like to use about three to four pounds of roast. Anything from two to four up to six pounds works. It just depends on how thick of a cut you’re getting. 

Bone Broth 

Next up, you’re going to need bone broth. I highly advise making your bone broth if you can get the bones. It’s super easy to make. You can check how to make simple bone broth in the tutorial below: 

Pork Fat 

Next up, you’ll need a little pork fat. I like to use this to help sear the arm roast. So you can use this in the place of olive oil or butter. 


My last ingredient for the carnivore diet-style roast recipe is salt. You’re going to need a copious amount of it. 

You have to coat the roast with salt on every side, and let it sit and marinate at room temperature for about 30 minutes

Other Flavorings

If you want to add a bit of flavor and you’re being less strict like I am, you can add other flavorings. 

I also like to add a little bit of onion and some rosemary sprigs that will help with the taste. 

If you’re a strict carnivore, don’t do that. Stick to your carnivore diet protocol, and it will still taste good with the bone broth and the salt.

Step 2: Sear the Beef 

After getting your items ready, you need to take the meat and head to the preheated oven to sear this bad boy in the fat. You will want to sear each side for about one to two minutes

Step 3: Dip the Beef in Broth 

Now that the searing is out of the way, all you need to do is plop your roast in the pot filled with broth. 

Make sure that the roast is almost all the way submerged. So you can use about 10 to 12 cups of bone broth.

Let’s say you’re running a little low on bone broth. You can always substitute it with some spring water. If not, go ahead and make your bone broth and stock up on it before you make this roast recipe. 

Step 4: Add Some Flavorings and Seasoning

The last thing I like to add is these ingredients that come from the plant kingdom – onions. Yes, I’m not a strict carnivore! Some people like to put onion or garlic powder in their mixture as well. 

I like to use onion and then rosemary sprig. I place the sprigs on top of the meat and then a couple of them in the broth. 

That way, we’re going to get some really good taste out of both the meat and the beef broth. Then finally, once those are all in, you may add a little bit more salt, maybe one tablespoon, and that’s it. 

Step 5: Cook Low and Slow 

Place back the top of your slow cooker and let it cook on low at around 150 to 170 degrees Fahrenheit for the next 10 hours. You may do this overnight, so when you wake up, you will have a perfectly slow-cooked delicious pot roast. 

Fresh Cut of Wagyu Beef

How to Cook Beef Arm Roast the Classic Way?

Step 1: Season and Sear the Roast

The meat is seasoned to taste (e.g., with salt and pepper) and seared briefly at the highest level in a roasting pan (large, oval pan with a high edge and lid, which is used for roasting and braising). 

This creates a nice crust and roasted aromas. This also prevents the roast from losing too much meat juice and becoming dry.

Tip: Briefly dip the meat in boiling water and dab dry before searing. This closes the capillaries, the meat juices do not escape when roasting, and the meat becomes juicier and more tender.

Step 2: Transfer to the Oven 

After searing, the roast is placed on the grid over a baking tray so that nothing can drip onto the oven. 

It works best with top and bottom medium-high heat of 320-350 degrees Fahrenheit. The baking sheet with the roast should be pushed onto the middle rail. The meat should now cook in the oven for 2 to 3 hours.

Step 3: Pour Over the Juices Repeatedly 

During cooking, liquid (e.g., beef stock) or the escaping cooking juices are repeatedly poured over the roast, ideally up to three times

So how do you know when the inside of the roast has reached perfect doneness? 

If you want to be on the safe side, buy a meat thermometer. Simply insert the meat thermometer into the thickest part of the meat and measure the core temperature there. 

You can easily check when the roast has reached the desired doneness. For a perfect roast beef, that’s around 145 to 150 degrees, depending on whether you prefer the meat pink or well-done.

The minimum recommendation from the USDA is 145 degrees. 

How to Make an Arm Pot Roast?

An arm pot roast is beef arm roast slowly stewed in a roasting pan with liquid. You can do this on the stove or in the oven. 

Step 1: Chop Vegetables Up

Start by roughly chopping vegetables such as onions, carrots, and leeks. The vegetables can be varied according to taste. 

Classics such as carrots and onions are as suitable as savoy cabbage, potatoes, peas, or apples. 

Step 2: Season the Meat Up and Sear

Season the meat with salt and pepper, then sear it in a roasting pan on both sides with butter or oil for about 2-3 minutes. Let it brown and develop roasted aromas. 

When the meat is nicely browned, remove it from the roaster and set it aside. 

Step 3: Fry the Vegetables 

Now the vegetables are fried in the remaining fat for about 2 minutes before they are deglazed with liquid (e.g., water, wine, or stock).

Which wine is best for deglazing the vegetables and meat? Definitely red wine! Roasted aromas harmonize particularly well with strong red wine. 

Step 4: Return the Meat to the Pot

Put back the meat into the roaster and pour wine or dark beef stock over it. When stewing, it is important not to put too much or too little liquid in the roaster. 

Ideally, the meat should be one-third or one-half submerged. Too much liquid leaches out of the meat, and it becomes dry. 

Let the meat stew at low heat (approx. 250 degrees) for 1.5 to 2 hours. Don’t forget to turn the pot roast occasionally as it cooks. 

Rare Beef Roast


  • Do not use a fork to turn the meat. The meat juice escapes through the pierced holes, and the meat can become dry. 
  • When the meat is at the desired temperature (around 145 degrees), it should be removed from the oven, covered with aluminum foil, and left to rest for 15 minutes. This way, the juice will redistribute evenly throughout the meat. If you let the roast rest in aluminum foil for about 15 minutes before slicing, the juices will distribute themselves throughout the roast. 
  • When slicing, you should ensure that the meat is cut across the grain. 
  • Would you like to save a beef roast that’s gotten tough, like a shoulder roast? No problem! Simply cut the meat into thick slices and let it simmer in a thick sauce for another 20-30 minutes. A good sauce can be made with soy sauce, apple cider vinegar and sugar. Now all that’s missing is the perfect gravy! And voilà, you already have a juicy result. 

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As you can see, making a beef arm roast is quite simple. The slow cooking method is the best because it’s a tough cut. You can cook it low and slow in a slow cooker. Just let it sit for a little over 10 hours in the pot at around 150 degrees. And when you wake up in the morning, it would be fork tender and be a pleasant treat to look at.

You can also sear and finish it up in the oven. When it comes to pot roast, the pot stock is an ideal basis for a sauce. It always smells fantastic, has a good beefy flavor, and a little fattiness. 

So when you get a chance, go hit up the butcher, and pick yourself up a beef arm roast (get about three to four pounds). I would say put it in the crock pot, and you’re going to have meat for a couple of days at least or for the whole family.

By Kristy J. Norton
I'm Kristy – a chef and connoisseur of all things BBQ! You can find me either in my kitchen (or someone else's) or at a big outdoor barbecue surrounded by friends and family. In both my professional and personal life I’ve picked up more than a few tips and tricks for turning out delicious food. I consider it a privilege to share it with others!
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