How to Cook the Perfect Beef Arm Roast in a Crock Pot

Beef arm roasts, also known as chuck roasts, are an affordable and delicious cut of meat that are perfect for making in a slow cooker or crock pot With long, slow cooking, this tough cut of meat becomes meltingly tender and full of flavor. It’s an easy and tasty main course option for any weeknight dinner

In this article, I’ll provide my tips and tricks for cooking arm roasts in a crock pot so you can make the most savory, fork-tender pot roast every time. Whether you want a classic Sunday supper roast or simple weekday meals, cooking beef chuck roast in the slow cooker is sure to please the whole family.

Choosing the Right Cut of Meat

When selecting your beef arm roast, look for a well-marbled chuck roast that is 2 to 4 pounds in size. Marbling refers to the white streaks of fat within the meat. This fat keeps the meat moist and tender as it cooks down in the slow cooker. The larger surface area of a bigger roast allows for more caramelization and flavor development.

Beef chuck comes from the shoulder area of the cow. It’s a heavily exercised area, so the connective tissue makes chuck roasts tough. But with long, moist cooking, that connective tissue transforms into gelatin which makes the meat fall-apart tender.

You can find chuck roast at any grocery store, usually near where they sell steaks or in the meat counter Make sure it feels heavy for its size and doesn’t have any funky odors

Prep the Meat

Take the roast out of the packaging and pat it dry with paper towels. Use a sharp knife to trim off any large pieces of fat around the edges. The marbling fat within will keep the meat juicy, so leave that intact.

Next, season the meat liberally with salt and pepper. I like to use coarse kosher salt and cracked black pepper. Really massage those spices into the surface area. For extra flavor, you can rub on some dried herbs like thyme, rosemary, oregano, or Italian seasoning.

Finally, lightly coat all sides of the roast in flour. This will help thicken the cooking juices into a delicious gravy later. Make sure to shake off any excess flour so it doesn’t burn on the bottom of the slow cooker.

Add Aromatics and Liquid

Now it’s time to load the slow cooker crock. First, add some aromatic vegetables to the bottom. I like onions, carrots, celery, and garlic. The veggies lend moisture, absorb the meaty flavors, and make for a more complete one-pot meal. Chop them into large chunks.

Next, place the seasoned and floured roast on top of the veggies. Try to center it in the crock.

Finally, pour 1 cup of beef broth, wine, or water around the edges of the crock. The liquid helps create steam to tenderize the meat and dissolve the flavorful meat drippings.

If desired, throw in some herbs like thyme, rosemary, or bay leaves for extra flavor. I also like adding diced or smashed potatoes, pearl onions, or baby carrots during the last hour of cooking so they soak up the savory pot roast juices.

Cook on Low Heat 8+ Hours

Now comes the easy part. Pop on the lid and cook the arm roast in the slow cooker on low heat for 8 to 10 hours. The low heat allows time for the tough connective tissues to fully break down into melt-in-your mouth gelatin.

If you’re in a time crunch, you can cook on high heat for 4 to 6 hours, but low and slow always yields best results. I usually put mine on to cook first thing in the morning so it’s ready for dinner.

As it cooks, the intoxicating aroma of tender, fall-apart beef and savory gravy will fill your kitchen. Feel free to periodically open the lid and spoon some of the juices over the roast, but don’t stir it or move it around too much.

Let it Rest Before Serving

Once the beef arm roast is fall-apart tender, take the crock out of the slow cooker. Let the meat rest for 15 to 20 minutes before slicing or shredding.

This resting time allows the juices to redistribute back into the meat. If you cut into it too soon, the meat juices will spill out onto the cutting board, resulting in drier pot roast.

Make the Perfectly Rich Gravy

Now for the best part – the gravy! Use a slotted spoon to transfer the cooked veggies to a serving dish. Place the roast on a cutting board to rest.

Pour the remaining cooking liquid from the crock into a saucepan. Skim off as much fat as you want using a ladle. Bring the liquid to a boil over medium-high heat.

Whisk in a slurry of 2 tablespoons flour and 2 tablespoons water. Keep whisking until it thickens into a rich gravy, about 2 to 3 minutes. Season with salt and pepper to taste.

Shred and Serve

Once rested, use two forks to shred up the gloriously tender chuck roast. Slice any larger pieces against the grain into thinner pieces.

Transfer the shredded beef back into the slow cooker crock to soak up more of those juices. Or serve it plated and smothered with gravy. Pair it with the cooked veggies like carrots and potatoes, along with some egg noodles, rice, or crusty bread!

This savory, melt-in-your-mouth crockpot arm roast is comfort food at its finest. Leftovers can be stored in the fridge up to 5 days – though I doubt it will last that long! The tender shredded beef makes amazing sandwiches and the gravy is heavenly over mashed potatoes or biscuits.