Braised Arm Roast Recipe
Ingredients
- 3-4 pounds arm roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste1
- teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 325°F (163°C).
- Season the arm roast with salt and pepper.
- In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
- Brown the arm roast on all sides.
- Remove the roast from the pot and set it aside.
- In the same pot, sauté the onions, carrots, celery, and garlic until softened.
- Stir in tomato paste and cook for 1-2 minutes.
- Deglaze the pot with red wine, scraping up any browned bits from the bottom.
- Return the arm roast to the pot and add beef broth, thyme, and rosemary.
- Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven.
- Braise for 2.5 to 3 hours or until the meat is fork-tender.
- Check the seasoning and adjust with salt and pepper if needed.
Notes
For a richer flavor, you can add mushrooms or root vegetables during the last hour of braising. Serve the braised arm roast with mashed potatoes or crusty bread for a complete and satisfying meal.
