Beef Boneless Arm Roast Recipes

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BEEF ARM ROAST RECIPE



Beef Arm Roast Recipe image

This beef arm roast recipe is amazing! With balsamic vinegar and onions it's packed with flavor and super tender in a pressure cooker.

Provided by The Typical Mom

Categories     Entree     Main Course

Number Of Ingredients 11

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)

Steps:

  • 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!

Nutrition Facts : ServingSize 3 oz, Calories 53 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 832 mg, Fiber 1 g, Sugar 6 g

PERFECT BONELESS BEEF ROASTS



Perfect Boneless Beef Roasts image

This easy cooking method allows you to cook PERFECTLY tender boneless beef roasts (from rare to medium-well) of almost any size, as long as the roast is at least 2-1/2 to 3-inches thick. I've used this method for 30+ years, and find it's a lifesaver when I'm having company and want a foolproof entree without the fuss! For Sunday dinners - cook the roast before church, turn the oven off, and dinner is ready when you return home. Great meat for party and wedding meat trays. If you enjoy this cooking method, you might want to try my pork loin/tenderloin version - Recipe #63828. You'll be glad you did!

Provided by BeachGirl

Categories     Meat

Time 23m

Yield 4 pound beef roast

Number Of Ingredients 7

4 lbs boneless beef roast, at least 2-1/2 to 3 inches thick, such as tenderloin, sirloin tip roast, eye of round roast, rib-eye (NO VERY TOUGH CUTS, PLEASE as cooking will NOT make them tender.)
seasoning or herbs
onion (optional)
mushroom (optional)
balsamic vinegar (optional)
beef broth (optional)
cornstarch (optional)

Steps:

  • NOTE: The success of this recipe will depend upon how accurate the temperature of your oven is and how will it retains heat. Adjust cooking time +/- according to your individual oven.
  • IMPORTANT: Determine the EXACT weight of the roast from the meat wrapper. Weight will determine how long to cook the roast. If you have a probe meat thermometer with an alarm, I recommend using it.
  • Preheat oven to 500 degrees.
  • Cut all visible fat from the outside of the meat. Rub the entire outside of the roast with salt, pepper, or seasonings of your choice, such as thyme, garlic powder, etc. (If using a probe thermometer insert it into center of the meat. Set the temperature to your desired degree of doneness and set the alarm.).
  • Place roast in roasting pan and bake according to the following Cooking Chart:.
  • RARE - 3 minutes per pound.
  • MEDIUM RARE/RARE - 3 1/4 minutes per pound.
  • MEDIUM RARE - 3 1/2 minutes per pound.
  • MEDIUM - 4 minutes per pound.
  • MEDIUM WELL - 4 1/2 minutes per pound.
  • WELL DONE - not recommended with this method.
  • Set your oven timer for the cooking time calculated from the Cooking Chart above.
  • When cook time is completed, TURN THE OVEN OFF! DO NOT OPEN THE OVEN DOOR FOR AT LEAST 1-1/2 HOURS or until the probe alarm signals desired temperature has been reached. After removing roast from oven, tent with foil and let it rest for 5 minutes before slicing.
  • To reserve meat juices, slice rare/medium rare roasts on a platter where juices can collect. Pour juices into roasting pan, scraping loose any pan drippings, and pour au jus over the roast.
  • OPTIONAL ONIONS AND MUSHROOMS: Slice mushrooms and onions. In frying pan coated with non-stick cooking spray, saute mushrooms and onions until limp and tender. Add 2-3 tablespoons balsamic vinegar and set aside.
  • FOR GRAVY: For each cup of au jus (beef liquid), make a slurry by stirring 1-1/2 to 2 tsp of cornstarch into 1 tbs water. Bring au jus to a slow boil (adding 1 cup beef broth, cooked mushrooms and onions w/vinegar if using optional ingredients); stirring constantly. Gradually add the slurry to the boiling au jus. Cook on medium, stirring constantly, until mixture thickens - about 1 minute. Remove from heat and serve.

Nutrition Facts : Calories 557.9, Fat 18.6, SaturatedFat 7.5, Cholesterol 299.4, Sodium 331.1, Protein 98.2

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