Chuck arm roast is a large cut of beef from the shoulder. It may contain shoulder and rib bones, or it can be sold boneless. Bold seasonings and low and slow cooking will deliver tender, flavorful, fall-apart beef from chuck arm roast. Pot roast is a common dish type for this cut.
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The best ways to cook chuck arm roast.
Braising in broth or other flavored liquid is the best way to cook chuck arm roast. While chuck arm roast has plenty of beef flavor, it doesn't contain much intramuscular fat and will dry out without added moisture. The braising liquid keeps the meat moist while adding flavors to the final product.
A 2-step method is the best for cooking chuck arm roast on your Traeger. First, smoke the roast for 1.5 hours at 180 degrees Fahrenheit. Then, transfer the roast to a Dutch oven and braise in liquid for 4 to 5 hours at 275 degrees until the meat is very tender. With this method, you get the best of both worlds: wood-fired flavor and tender beef.
Answers to the most common questions about chuck arm roast.
Chuck arm roast is a good cut for low and slow preparations. Use it in pot roast, beef stew, and other long-cooking dishes.
Expect to pay between $5 and $10 per pound for chuck arm roast at the supermarket. For organic, premium ranch, or grass-fed options, you can expect to pay $10 to $15 per pound.
Chuck arm roast should be cooked until it is very tender. An internal temperature reading of 203 degrees Fahrenheit is a good target. But the best test is when the meat is fork-tender -- you can easily slide a fork into the meat and not feel much resistance.
A chuck arm roast is best for pot roast and other low and slow braising methods. Avoid high-heat cooking methods. Cooking chuck arm roast too fast will dry it out.
A chuck arm roast is a type of chuck roast. You may see it labeled in the store as simply chuck roast.
A chuck arm roast will typically have more flavor than a rump roast, which is a leaner cut. Both are often used for pot roast.
Chuck arm roast must be fully thawed before cooking. Never cook it when fully frozen. For one thing, it won't come out well, but it's also dangerous because bacteria can form in meat when it isn't thawed properly.
Smoking chuck arm roast like brisket will not give you the best results. Brisket contains more intramuscular fat, which helps meat stay moist during smoking. Chuck arm roast, a leaner cut, may turn out dry if smoked for many hours. That's why we recommend smoking, then braising, to get both wood-fired flavor and moist, tender meat.
The Cattlemen's Beef Board and National Cattlemen's Beef Association identifies the chuck arm roast with UPC number 1048. You may see this number in the UPC code on the beef package label at the supermarket.
The cut identified as chuck arm roast in the United States goes by other names in the rest of the world. You may find chuck arm roast identified as "paleta" in Spain or Brazil, "clod" in the United Kingdom, "epaule palette" or "paleron" in France, "schulter" in German, "sottospalla" in Italian, and "kürek" in Turkey.
The French stew daube -- beef braised in a clay pot, and flavored by wine, vegetables, garlic, and dried herbs -- is often made with cuts similar to chuck arm roast.
According to the USDA, a 6-ounce portion of braised chuck arm roast contains 514 calories, 51.2 grams of protein, and 32.6 grams of fat.
We’re taking an all-time household classic and injecting it with wood-fired flavor. This easy recipe starts with a chuck roast that is rubbed with a blend of spices, then smoked on the Traeger. Drop the roast into a Dutch oven with potatoes, carrots, onions, herbs, and beef stock and braise until tender.
Say hello to handheld happiness. Beef roast is slow-smoked then braised in a garlic, orange and lime juice mix till it reaches tender, pull-apart perfection. Pile on homemade pico and finish these tacos off with avocado & queso fresco.
A Tex-Mex take on slow-braised chili over Texas Beef blend pellets. Beef chuck is braised with chilis, topped with avocado, cheese, scallions and served with tortillas for some deep flavored spice in every bite.
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