Description

This slow-roasted beef arm roast recipe delivers fork-tender beef and a vibrant Ruby Pepper Jus, perfect for a comforting family meal. It is designed for busy weeknights, offering a deeply satisfying home-cooked taste with minimal effort.

Ingredients

Scale

2–3 lb beef arm roast, shoulder chuck roast
2 Tbsp olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
3 cups beef broth, low-sodium recommended
0.5 cup red wine, optional or use more broth
2 red bell peppers, quartered
3 sprigs fresh rosemary
5 sprigs fresh thyme
1.5 tsp salt, or to taste
0.5 tsp black pepper, freshly ground is best

Instructions

Prep Beef Shoulder: Pat the beef shoulder dry with paper towels. Season generously with 1.5 tsp salt and 0.5 tsp black pepper.
Sear for Flavor: Heat 2 Tbsp olive oil in a large Dutch oven over medium-high heat. Sear beef on all sides until deeply browned (about 5-7 minutes total). Remove the roast to a plate.
Saute Aromatics: Add chopped onion, carrots, and celery to the pot, scraping up browned bits. Saute until softened and fragrant (about 5-7 minutes). Stir in minced garlic for 1 minute until aromatic.
Deglaze and Simmer: Pour in 3 cups beef broth (and 0.5 cup red wine, if using). Scrape up any remaining browned bits. Bring the liquid to a gentle simmer.
Assemble for Roasting: Return the seared beef to the pot. Nestle quartered red bell peppers and fresh rosemary and thyme sprigs around the meat. Cover the Dutch oven tightly with its lid.
Slow Cook to Perfection: Transfer the covered Dutch oven to a preheated oven at 300F (150C). Roast for 3-4 hours, or until the meat is incredibly fork-tender and pulls apart easily.
Rest and Serve: Remove the tender arm roast from the pot. Tent loosely with foil and let rest for at least 15 minutes. Strain the cooking liquid through a fine-mesh sieve into a saucepan. Reduce the jus over medium heat if a thicker consistency is desired. Slice or shred the roast and serve with the warm Ruby Pepper Jus.

Notes

For healthier eating, consider grass-fed beef and low-sodium broth. This recipe is also slow cooker friendly (6-8 hours on low, 3-4 hours on high after searing). Always sear the roast for maximum flavor and do not skip the resting step to ensure juicy results. You can use pre-chopped mirepoix or substitute parsnips for carrots.

Prep Time: 30 minutes
Cook Time: 240 minutes
Category: Main Course
Method: Slow Roasting
Cuisine: American

Nutrition

Serving Size: 189 g
Calories: 400 calories
Sugar: 6 g
Sodium: 600 mg
Fat: 25 g
Saturated Fat: 9 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 100 mg

Keywords: slow roast, beef shoulder, arm roast, ruby pepper jus, easy dinner, family meal, meal prep, tender beef, comfort food, Dutch oven