Arm Roast
- 3 lb arm roast
- salt to taste
- black pepper to taste
- 2 tbsp olive oil
- 1 tbsp butter
- 6 cloves garlic peeled and smashed
- 1 cup red wine dry red (like cabernet)
- 32 oz beef stock
- sprigs rosemary fresh, whole
- sprigs thyme fresh, whole
- 2 bay leaves dried
3 hrs 50 mins
4 servings
Arm Roast
Preheat oven to 300° F. Preheat a large dutch oven or heavy bottomed pot on medium high heat on the stovetop.
Liberally salt and pepper arm roast. Add olive oil and butter to pot. Then add the arm roast, searing on both sides (about 4 minutes each side). Remove.
Turn heat down to a low heat and add smashed garlic. Cook for 1-2 minutes, being careful not to burn.
Turn heat OFF and add red wine, scraping all the good brown bits from bottom of pot with a wooden spoon. Turn heat back on to a medium high heat and let wine reduce for 1-2 minutes.
Add arm roast back into the pot along with beef broth, sachet of herbs and bay leaves.
Place lid on pot and bake in the oven for 3-3 1/2 hours or until meat is fall-apart tender.
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