This beef arm roast recipe is amazing! With balsamic vinegar and onions it’s packed with flavor and super tender in a pressure cooker.
Ok so I was determined to come up with the best beef arm roast recipe this week and scored! This cheap cut is often overlooked but with the right sauce and seasonings it can be an excellent and quick Instant Pot recipe. (affiliate links present)
I’ve told you before that we buy half a cow at the beginning of each year from local farmers. If you’re new to The Typical Mom blog welcome, and you can buy bulk meat online too. It’s been a game changer for us.
Similar to a chuck roast, an arm roast has a wonderfully beefy flavor and can get nice and tender if cooked just right.
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For reference, this is the pressure cooker I have and use for all recipe creations.
Have you seen one of these at your local grocery store with a little price tag on it but you thought “whaaaaat am I supposed to do with that?” I kinda’ did too when I got 2 packages in our cow delivery.
It wasn’t anything I had ever bought, cooked, or even eaten as far as I can remember. BUT I am always up for a challenge so I started experimenting.
I looked back at my Instant Pot carnitas recipe as far as the cook time was concerned. Like that one I decided to remove the bone, trim a bit, and cut into large chunks.
- You could saute and brown on all sides at first with a bit of olive oil, but I literally just threw it in.
- Sometimes I am just in the mood for an EASY throw together one pot meal.
You can see here about how large the chunks were. I wanted it to shred easily and this is key. Smaller pieces means fork tender and delicious if you ask me. Don’t ask me about specifics, just “chunk it” alrighty. 😉
Here are a few questions you might have about this cut of beef;
What is the difference between an arm roast and a chuck roast?
The arm is less expensive and leaner than chuck, go figure right? Some people braise it but we used it as an easy Ninja Foodi recipe this time. Any pressure cooker will do and my preferred method of cooking this.
What is arm roast good for?
Is arm roast tough?
It is less tough than a shoulder roast actually. It can become quite tender if cooked low and slow in a Crockpot or using high pressure in an Instant Pot. I compare it to our Instant Pot tri tip kinda’.
Let me show you what we added to our meat to make it ultra delicious.
Balsamic vinegar, I mean really this stuff is pretty darn amazing. There are tons of different flavors, brands and price points out there you can get. This one I bought at a local fair in Idaho and is amazing.
Not sponsored at all, just like to support local when I find something amazing, and this is one of those things. 😉
Used as is as a dipping sauce for steaks, or a sort of marinade as we did here it takes meat from good to out of this world.
Thinned out with a bit of beef broth it mad a great “sauce” or beef marinade of sorts for sure. This is what you’re going to need to make this:
Arm Roast Recipe
- Our arm roast was about 3.5 lbs. before trimming and removing the bone
- Balsamic vinegar
- Beef broth
- Worcestershire sauce
- Soy sauce
- A bit of honey
- Red pepper flakes – just a bit but not to make it spicy
- If you feel like you must put bay leaves in with any large piece of meat, go ahead. Just remember to remove it once cook time is up.
I used a bit of cornstarch at the end to thicken the “gravy” at the end.
A roux isn’t necessarily I guess but boy is it nice to pour that thick sauce on the top when you serve it. Just takes a few minutes on saute after the initial cook time to get to this consistency.
Here’s what we did:
Time needed: 1 hour.
Beef Arm Roast Recipe
Remove bone and fat from roast. Cut it into large chunks, discard bone and fat. Put meat into pressure cooker and sprinkle salt on top of meat.
Slice or dice your onion and put that on top and around meat. Pour in all other ingredients in EXCEPT cornstarch, close lid.
Close steam valve and set to high pressure for 45 minutes. Then allow steam to naturally release for 15 minutes. Release rest of steam quickly, there won’t be much.
Lift lid and remove meat and onions into a bowl.
Set pot to saute. In a small bowl add 1/2 cup of your hot broth from the pot. Add cornstarch with it and whisk together until you create a smooth roux.
When liquid is bubbling pour your cornstarch mixture in. Stir continuously for about 3 minutes allowing gravy to thicken.
Shred meat with forks in bowl. Pour this on top so it is coated well and serve over white or brown rice! Thicken sauce over medium high heat on the stovetop alternatively…..but why would you dirty another pot?
You can see how fall apart tender this turns out. Use some red wine instead of beef stock if you preferred. I add a sprinkle of salt and pepper once this is done but it doesn’t need much.
Yes you could use this same recipe with other cuts of meat if you wanted too. Of course a chuck roast would work the same way. It would be a good pot roast recipe too if cut into smaller chunks at the beginning.
I haven’t used my slow cooker or tried this in a dutch oven yet but I imagine it would be just as amazing. It would just take quite a bit longer.
What sides go good with roast?
Air fryer vegetables are soft with a bit of crispness on the edges and perfect with this as a side dish. You could make slow cooked mashed potatoes and corn on the cob with it too which are low in saturated fat.
More easy pressure cooker recipes you should try too are:
- Try our Instant Pot Barbacoa recipe is similar to this one.
- We share several beef stew meat recipes here.
Instant Pot beef tips are always a winner.
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Beef Arm Roast Recipe
- 3-4 lb arm roast trimmed, bone removed, cut into large chunks
- 1 onion sliced
- 1 tsp salt plus salt and pepper to taste when done
- 1/2 c beef broth
- 1/3 c balsamic vinegar
- 3 tbsp minced garlic
- 1 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 1 tbsp honey
- 1/2 tsp red pepper flakes
- 3 tbsp cornstarch optional, to thicken broth at end
- Remove bone and fat from arm roast. Then cut it into large chunks. Put into pressure cooker and sprinkle salt on top of meat.
- Slice onion and put that on top and around meat.
- Pour in all other ingredients in EXCEPT cornstarch, close lid. Seal steam valve and set to high pressure for 45 minutes.
- Allow steam to naturally release for 15 minutes, then release rest.
- Lift lid and remove meat and onions into a bowl. Set pot to saute. In a small bowl add 1/2 c of your hot broth from pot. Add cornstarch and whisk together until you create a smooth roux.
- When liquid is bubbling pour your cornstarch mixture in. Stir continuously for about 3 minutes allowing this sauce to thicken.
- Shred meat with forks in bowl. Pour this on top of meat so it is coated well and serve over rice!