Lets Have a Hand for Arm Roast
Sometimes the cheaper cuts of meat make the most delicious dishes. Most times they are enough to feed a good size crowd too. The part I like best is that they are an easy plate to prepare… those set and forget it meals.
A while back I purchased a good enameled cast iron dutch oven. I’m getting lots of use out of it this winter. It makes great stews, soups and is great for roasting about anything. Arm roast was my latest item on the menu and it sure turned out great. To begin this is some of the prep work:
- Sear in olive oil a 3 lb. arm roast on both sides
- cut six medium red potatoes in quarters
- chop four carrots in chunks
- add a half cup of dehydrated onion
- 1/4 cup dehydrated mushroom or 5 fresh in slices
- pour in 1 cup red wine, a cup of water and halfway through, a 12 oz. beer
- season with salt, pepper, garlic powder and dehydrated onions and mushroooms
Preheat the oven to 350°. Once the roast is seared on both sides right in the dutch oven throw a few of the potatoes under the meat to keep it from sticking to the bottom. Add the wine, a cup of salted water, some pepper, garlic powder and a 12 oz bottle of good beer. Put the lid on and let it all cook for the next three and a half hours. Make sure there is enough liquid bubbling around the meat at the half way point. It should reduce a bit and become an unctuous gravy but if your lid doesn’t fit tight all the liquid might evaporate. Add more wine or beer if necessary. Sometimes using aluminum foil is better for sealing the pot well. Do what ever it takes to keep the liquid from drying up.
After the cooking time give it a little rest and let the juices stop bubbling so you can eat it without blistering your tongue.
It was tough for us to wait with all the delicious aroma filling the house, but we managed. Applause to the way the dutch oven cooks up a tender arm roast. I didn’t have to do anything but fill it with meat, veggies, seasonings and leftover libations. The results were outstanding!