Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
April 15 2015
Stittsworth Arm Roast
Arm Roast can be a tough cut to cook. It's fairly lean, with some connective tissue. Most people with tell you to cook this LOW AND SLOW.
I disagree. I sear arm roast...on all sides...for about three minutes per side (in cast iron). Then, into a hot oven at 350 (in a glass baking dish). Cook til this gets to 145 degrees. Let this rest for five minutes before slicing.
Slice thin...and serve with horseradish sauce. Roasted veggies (potato, carrot, celery and lots of inions are good) served up with some horseradish are good too!