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beef arm roast recipe
- Total Time: 245 minutes
- Yield: 8 servings 1x
- Diet: Halal
Description
This beef arm roast recipe transforms a tough cut into a deeply savory, fall-apart tender meal, finished with a glossy pomegranate molasses glaze.
Ingredients
- 4 lbs boneless beef arm roast, tied
- 2 tbsp olive oil
- 2 large yellow onions, thinly sliced
- 3 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 4 tbsp pomegranate molasses
- 3 cups beef broth (halal-certified or vegetable broth)
- 2 bay leaves
- 5 sprigs fresh thyme
- 1 tsp kosher salt, plus more to taste
- 0.5 tsp black pepper, plus more to taste
- 1 tbsp cornstarch (optional)
- 2 tbsp cold water
- 0.5 oz fresh parsley or cilantro, finely chopped, for garnish
Instructions
- Prep and Sear Beef: Pat the beef roast dry, season generously with salt and pepper, and sear in 1 tablespoon of olive oil in a large Dutch oven until deeply browned (3-4 minutes per side). Remove the roast and set it aside.
- Caramelize Onions and Aromatics: Add the remaining 1 tablespoon of olive oil to the pot, then add sliced onions and cook for 15-20 minutes until deeply caramelized. Add carrots and celery, cook 5-7 minutes, then stir in minced garlic and tomato paste for 2 minutes until fragrant.
- Build Braising Liquid: Stir in the pomegranate molasses, scraping up browned bits from the bottom of the pot. Pour in beef broth, add bay leaves and thyme sprigs, and bring to a simmer.
- Braise Roast Until Tender: Return the seared beef roast to the Dutch oven, cover tightly, and transfer to a preheated 325°F (160°C) oven. Braise for 3 to 3.5 hours, or until fork-tender, flipping the roast halfway through to ensure even cooking.
- Rest and Prepare Glaze: Remove the roast from the oven, transfer to a cutting board, tent with foil, and rest for 15-20 minutes. Strain the braising liquid into a saucepan, discarding bay leaves and thyme. Bring the liquid to a simmer; whisk in a cornstarch and water slurry (if desired) and cook for 2-3 minutes until thickened.
- Slice and Serve: Slice the rested beef against the grain. Arrange slices on a platter, spoon the pomegranate molasses glaze over the beef, garnish with parsley or cilantro, and serve.
Notes
To maintain shape, tie the beef roast with kitchen twine before searing. For a thicker sauce, prepare a cornstarch slurry and whisk it into the simmering braising liquid after removing the roast. Monitor the braising liquid level during cooking and add extra broth if needed to prevent the meat from drying out.
- Prep Time: 45 minutes
- Cook Time: 200 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 slice (150 g)
- Calories: 450 calories
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 100 mg