Braised Arm Roast
Braised Arm Roast
Meat and Poultry
Ingredients
- 1 (3-4 pound) chuck arm roast (could also be pot roast, arm roast)
- 1 tablespoon ground black pepper
- 1 tablespoon fine sea salt
- 1 tablespoon onion powder
- 3 tablespoons Fustini's Garlic olive oil
- 2 large yellow onions, chopped
- 3 bay leaves (sweet laurel)
- ¼ cup beef broth
- 2 tablespoons Fustini's 18-Year balsamic
- 2 tablespoons Worcestershire sauce
Directions
- Remove the roast from its packaging and place it on a large plate, pat dry with a paper towel. Sprinkle seasonings over roast, massage into all sides. Cover with an inverted bowl, set aside at room temperature for 30 minutes before continuing. Place an oven rack in the lowest position, preheat to 250°,F Convection.
- In a 6-quart enameled cast-iron Dutch oven over medium heat, drizzle olive oil to coat the base. Add the roast and sear for 3 minutes, fat side down. With tongs, turn and sear on the second side for 3 minutes. Arrange onion and bay leaves around the roast. Add broth, balsamic and Worcestershire sauce.
- Cover and braise undisturbed in the oven to 200-205°,F (~3 hours). Rest meat at room temperature 30 minutes before lifting the lid. For maximum liquid reabsorption, continue resting until the thermometer registers 120°,F. Shred with two forks.
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