Arm-roast slow-cook recipe

[Olga]

Slow-cooked roast is one of my favorites even in the heat of summer. The process begins with proper thawing. Allow your meat to slowly thaw in the fridge, never thaw in the microwave or at room temperature. Slow thawing will cause less moisture loss in the meat. Put the roast into the crock-pot and add enough water to cover it. Add whatever spices and herbs you like – my favorite is Italian Seasoning or Herbes de Provence, add a couple of cloves of garlic, a whole peeled medium carrot, a whole small onion. Do not add any salt (or seasoning that contains it) – salt would draw the moisture out of the meat. Cook on low (never on high for grass-fed beef!) for about 6 hours or until the roast is fork-tender and the connective tissue has become gelatinous. At this stage I like to take the meat out and let it cool enough to handle. Discard the whole carrot, onion and cloves of garlic. Pull the meat apart or chop it, then add it back to the crock-pot. Now you can add any kind of vegetable that you like in a stew. Here are some of my usual choices: mushrooms – Portobello mushrooms especially; chopped onions; sliced, grated or julienned carrots; whole or halved baby potatoes; chopped bell peppers; diced celery; diced tomatoes; minced garlic. Potatoes is the one ingredient that takes long to cook, so I omit it when in a hurry. Otherwise, just use whatever you have on hand and add it to the pot. Salt to taste at this point, then let cook another hour. Or try this: take a deep baking tray, put all of the ready-to-cook veggies in it, add some skimmed fat and a bit of broth from the stew, mix, generously sprinkle with Kosher salt and pop the whole thing in a really hot oven for 10 – 15 minutes, then put the whole lot into the crock-pot. Mix and taste for salt. Let the stew finish cooking (at this point you can put it on high) for 30 minutes or so, just long enough to let the flavors mingle. Enjoy a bowl with a slice of freshly baked bread.

[zephyrhillsusan]

Delicious! What a coincidence, I have a roast and some meaty soup bones at home in the crock pot on low. When we get home from babysitting I'll turn it off and let it cool while I watch some TV, then put it in the fridge. Tomorrow I'll pull it off the bones and chop it. I did mine a bit different--poured two bottles of Newcastle Brown Ale over the beef with some fresh, crushed garlic. I plan to use it with some cumin, oregano and chili powder to make taco meat. We like to do build your own tacos in the summer. Put the meat on top of tortilla chips, add grated cheddar cheese, lettuce, chopped tomatoes, guacamole, sour cream and salsa.

A couple weeks ago I slow-cooked the roast in beer, and we ate the juicy stew meat over rice with a vegetable on the side. It's SO good, as you say, even in the summer! And it doesn't heat up the kitchen.

Also a funny coincidence, I read in today's paper about the decline of the restaurants in Korea that serve dog meat stew, once a summer favorite, now that the younger generation sees dogs as pets. Why on earth would anyone want to eat dog when beef makes such amazing stews? . What will the cows be saying next? "Eat mor dog?"

[carragheendexters]

We use our slow cooker all the time for pot roasting meat. Olga, this sounds delicious. Question though, what is an arm roast? We don't have a cut called that here in Aust, I am imagining that it is maybe what we call the blade. Is it a cut from the shoulder? That is what we call blade, can be steaks either on the bone or off, sometimes also called cross-cut blade, or also can be left as a roast.  We do a blade pot roast in the slow cooker, the meat just falls apart and is so succulent.

[Olga]

Beef and Pork guide

Here you'll find a picture of arm-roast and more, lol - of all cuts that are customary for the U.S. It has been helpful to me when taking an animal to the butcher and having to order specific cuts. The arm-roast does come from shoulder area, but has a small segment of the leg bone in it.