http://www.tablefortwoblog.com/take-out-fake-out-beef-broccoli-crockpot/. [closed], http://www.tablefortwoblog.com/take-out-fake-out-beef-broccoli-crockpot/. I like to use an English cut chuck roast for this (just because of the great marbilization and I like the relatively flat cut), but feel free to use your favorite cut of beef that you usually use for a roast. Go with less to no marinades at all. The key is low and slow. Just throw the potatoes on top. Here is another tip. 4 pounds beef chuck roast (trimmed) 1 (12-ounce) can beer (you choose the flavor or use 1 1/2 cups beef stock or broth, low sodium or unsalted) 1 envelope Italian salad dressing mix (dry) 1 (12-ounce) jar pepperoncini peppers (with the liquid) Optional: Hard rolls, bulkie rolls, French bread, etc. I put the roast on a platter, deglaze the pan with probably about 2 cups of beef stock. PREP: Brown the roast and add it to the slow cooker with Italian seasonings, broth and pepperoncini peppers. Also, grass-fed cows tend to have more room and they may actually use their muscles (heaven forbid). https://www.recipetips.com/glossary-term/t--36079/arm-roast-beef.asp Chop 1 carrot, 1 celery stalk, half an onion and a slice or two of bacon and saute them together in a large pot until lightly browned. Smoke that bad boy -- arm roasts are AWESOME on the smoker !!! You can add different liquids in the arm pot roast to create different pot roast dishes. Ok...I'm going to give away a family secret here! The quote (which would be nice if it were formatted as such, instead of as computer code) is instructions for, What can I do with an arm roast? We used a Grass Fed Beef Arm Roast, but you can use other roasts too. I have been making pot roast with either a chuck or arm roast (whichever the butcher recommends that day)(from a steer..not a cow) for nigh on 50 years. You could add a bit of wine during the cooking stage as an addition. If your oven cooks hotter, then knock it down to 300 degrees. The top of the roast will be sticking out of the tomato/wine concoction so I studded it with numerous garlic cloves so they would roast. Once combined poor over your roast, stick it on low and let it go. Here is the note from Cook's Illustrated: we transformed a bargain cut into a tender, juicy roast by salting the And it's was such a crazy concept to me that it was a challenge to buckle down and follow all the instructions, but the result was worth it. Then throw back in the veggies, the roast, a large can of tomatoes (I used San Marzano), and a few sprigs of fresh rosemary (I really recommend not skimping with dry on that part because it's the main flavor that gets infused). The Texas Beef Council says that the best way of cooking it is through slow moist cooking methods. During the last hour and a half of roasting, I usually lift the lid and baste the potatoes, and later the carrots, parsnips and potatoes...maybe about every 20 minutes. Pour 1-2 Tablespoons of olive oil in the bottom of your Instant Pot and turn on the "saute" feature. Source(s): type roast italian beef rump arm chuck etc: https://shortly.im/OGRmP. help me identify the factors which make grass-fed beef tender or tough. However, if you happen to have another type of beef roast in the freezer, go for it! Want to improve this question? Sirloin Tip Roast — This lean cut also has an ideal shape for slicing thin into deli meat, and you can generally find this roast for a good price at your local butcher. I have the 7 quart size and it's perfect for my pot roast...and roasted chicken...pork roast..Cornish hens, etc. What is the purpose of turning a pot roast (and can I do without it)? How to sort and extract a list containing products. Give it a try. 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