Beef Arm Pot Roast with Carrots
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A classic comfort food, beef pot roast is a perfect warming meal for cozy winter nights. This cozy dinner recipe is made with a beef arm roast, perfectly tender and full of flavor from the addition of balsamic vinegar and home canned tomatoes. Simply put your ingredients into a crockpot and you’ll have a delicious dinner ready in a few hours!
Why You’ll Love This Recipe:
Easy Dinner Recipe. This pot roast is incredibly easy to make! My recipe is roasted in the oven, but you can easily make this roast in the crockpot. The perfect dinner recipe to come home to after a long work day!
Delicious Flavor. Personally, I don’t love red wine beef recipes, so I make my pot roast with balsamic vinegar and tomatoes to create a similar flavor profile that isn’t overly sweet or dark.
Classic Comfort Food. Is there anything better than enjoying a warm and comforting pot roast recipe on a cold winter evening? I don’t think so!
Gathering Ingredients:
Beef Arm Roast. The roast for this recipe should be around 3 lbs (1.36 kg). If you cannot find an arm roast, any other beef roast can work in its place such as a rump roast or chuck roast.
Salt and Pepper.
Olive Oil. You can use any neutral flavored cooking oil or even butter for this recipe.
Onion. You will want a yellow onion.
Carrots. Feel free to change up the root vegetable for this recipe with what you have available.
Garlic.
Balsamic Vinegar. You can replace this ingredient with apple cider vinegar, red wine, or a dark ale or beer.
Beef Broth.
Diced Tomatoes.
Bay Leaves. If fresh herbs are available to you, I highly suggest using them! However, dried herbs can certainly be used.
Thyme.
Flour.
How to Make Beef Arm Pot Roast:
Step One: Preheat the oven to 350° F (177° C). Pat the roast dry and season with the 1 tablespoon (12 g) of the salt and 1 teaspoons of the pepper. Set the roast aside on a plate for now.
Step Two: Over the stove, heat the olive oil in a 3.5 to 5 quart dutch oven over medium-high heat. Sear the roast all over, about 3 to 5 minutes per side, or until it has released itself from the pan before turning it. Remove the pot from heat.
Step Three: Add the onion, carrots, garlic, balsamic vinegar, beef broth, diced tomatoes, bay leaves, thyme, the remaining 1 teaspoon of salt, and the remaining 1 teaspoon of pepper. Cover the dutch oven with the lid and place the pot into the preheated oven. Roast the beef and vegetables for about 3 hours. Check the roast occasionally to see if it is fork tender or an instant read thermometer inserted into the thickest part of the roast registers at 145° F (63° C).
Step Four: Remove the pot from the oven and let the roast rest, covered, for about 10 minutes. Remove the roast from the dutch oven and place on a cutting board or shallow dish to shred the beef. Then, top the beef with the carrots. Cover the meat and carrots with foil to keep warm while you make the gravy.
Step Five: Place the dutch oven with the juices over the stove. Sprinkle the flour over the juices and whisk over medium heat until a nice gravy forms. Adjust the amount of flour for desired thickness, or add water to thin it out. Serve the roast and carrots with the gravy over mashed potatoes.
Tips for Making Perfect Beef Roast:
Bring Beef to Room Temperature. One of the best tips I’ve learned over the years when cooking beef is to let it rest outside of the fridge for about 30 minutes before beginning the cooking process. This helps to promote even cooking throughout the cut, as the inside will be much colder than the outside while roasting and a juicier final roast.
Leave the Fat! I am hugely a person that believes meat cuts need fat to cook well. The fat is what gives the meat its flavor, buttery texture, and juiciness. Try not to trim off the fat on your roast, as the drippings are needed to make your final gravy!
Brown the Beef. While it is an extra step that feels a bit unnecessary, browning the beef can really help develop the flavors and creates a final dish that is absolutely delicious.
Use a Slow Cooker. When in doubt, put this recipe into the crockpot! You do not have to make this roast in the oven. Simply sear the beef as normal, then add all of the ingredients (with the exception of the flour) into a slow cooker. Cook the roast on low for 6 to 8 hours or high for 4 to 5 hours, or until the beef is falling apart. Remove the roast and add the flour to the juices, cooking over high and stirring until the gravy thickens.
Serving Suggestions:
I personally love a cozy and comforting pot roast served over mashed potatoes rather than with roasted or boiled whole potatoes. I think it’s so delicious when all of the shredded beef, carrots, and potatoes are mixed up in a creamy gravy! You can serve this pot roast alongside some crusty bread, too, for dipping. Yum!
FInal Thoughts:
After a long day’s work on the farm, there’s nothing better than cozying up by the fire with a warm supper and a good fantasy book. This beef pot roast is one of the best ways to warm up in the winter months! I love the juicy, tender arm roast smothered in gravy with soft carrots all served over mashed potatoes. It sounds like the perfect night in to me!
xoxo Kayla
Beef Arm Post Roast with Carrots
Ingredients
- 3 lb (1.36 kg) beef arm roast
- 1 tbsp + 1 tsp (16 g) kosher salt
- 2 tsp ground black pepper
- 2 tbsp (30 ml) olive oil or lard
- 1 large onion, quartered
- 4 large carrots, peeled and cut into 2-inch (5-cm) sections
- 4 cloves garlic, sliced thinly
- 1/4 cup (60 ml) balsamic vinegar
- 2 cups (480 ml) beef broth
- 16 oz (453 g) diced tomatoes
- 2 bay leaves, fresh if possible
- 4 to 6 sprigs fresh thyme
- 2 to 3 tbsp (45 g) all-purpose flour
- Mashed Potatoes, for serving
Instructions
- Preheat the oven to 350° F (177° C). Pat the roast dry and season with the 1 tablespoon (12 g) of the salt and 1 teaspoons of the pepper. Set the roast aside on a plate for now.
- Over the stove, heat the olive oil in a 3.5 to 5 quart dutch oven over medium-high heat. Sear the roast all over, about 3 to 5 minutes per side, or until it has released itself from the pan before turning it. Remove the pot from heat.
- Add the onion, carrots, garlic, balsamic vinegar, beef broth, diced tomatoes, bay leaves, thyme, the remaining 1 teaspoon of salt, and the remaining 1 teaspoon of pepper. Cover the dutch oven with the lid and place the pot into the preheated oven. Roast the beef and vegetables for about 3 hours. Check the roast occasionally to see if it is fork tender or an instant read thermometer inserted into the thickest part of the roast registers at 145° F (63° C).
- Remove the pot from the oven and let the roast rest, covered, for about 10 minutes. Remove the roast from the dutch oven and place on a cutting board or shallow dish to shred the beef. Then, top the beef with the carrots. Cover the meat and carrots with foil to keep warm while you make the gravy.
- Place the dutch oven with the juices over the stove. Sprinkle the flour over the juices and whisk over medium heat until a nice gravy forms. Adjust the amount of flour for desired thickness, or add water to thin it out.
- Serve the roast and carrots with the gravy over mashed potatoes.
Nutrition Facts
Calories
389
