Arm Roast Recipe

Pat the roast dry with a paper towel. Season all over with about 1/2 tbsp sea salt and 1/2 tsp of pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Once hot, add the roast and sear on all sides until nicely browned—about 3–4 minutes per side. Remove and set aside.

Add your garlic and onions and lightly saute, for about 1 minute.

Return the roast to the pot. Pour in the beef broth and balsamic vinegar, then tuck in the carrots, and thyme. Sprinkle the remaining salt and pepper over the top.

Cover with a tight-fitting lid and transfer to a preheated oven at 325°F. Let it cook for 2½ to 3 hours, or until the roast is fork-tender.

Once done, remove the roast and vegetables to a platter.

Whisk 2-3 tbsp of flour into the broth, then simmer on the stovetop for 5–10 minutes until the gravy thickens to your liking.

Slice or shred the roast and serve with the carrots and a generous spoonful of that herby balsamic gravy.