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arm roast recipe With Tomato Onion Jam
- Total Time: 265 minutes
- Yield: 6–8 servings 1x
- Diet: General
Description
This recipe features a tender, slow-cooked arm roast paired with a sweet-tangy tomato onion jam, offering a comforting and flavorful meal perfect for family dinners or gatherings.
Ingredients
- 3.5 lb Arm Roast
- 1 tbsp Olive Oil
- 4 cups Beef Broth
- 4.5 Garlic Cloves, minced
- 2 sprigs Fresh Rosemary (or 1 tsp dried)
- 2 sprigs Fresh Thyme (or 1 tsp dried)
- Salt, to taste
- Black Pepper, to taste
- 2 medium Red Onions, thinly sliced
- 14.5 oz can Diced Tomatoes, undrained
- 2 tbsp Brown Sugar (or honey)
- 1 tbsp Apple Cider Vinegar
- 1 tsp Dijon Mustard
Instructions
- Sear The Roast: Pat the arm roast dry. Heat 1 tbsp olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until nicely browned, about 3-4 minutes per side. Remove and set aside.
- Build Braising Liquid: In the same pot, add minced garlic, rosemary, and thyme. Saute for 1 minute until fragrant. Pour in beef broth, scraping up any browned bits from the bottom with a wooden spoon. Bring the liquid to a gentle simmer.
- Braise The Arm Roast: Return the seared arm roast to the pot. Cover tightly and transfer to a preheated 300 F (150 C) oven. Cook for 3-4 hours, or until the roast is fork-tender and shreds easily.
- Make Tomato Onion Jam: While the arm roast cooks, combine sliced red onions, diced tomatoes (undrained), brown sugar, apple cider vinegar, and Dijon mustard in a medium saucepan. Bring to a simmer over medium heat. Reduce heat to low and cook, stirring occasionally, for 30-40 minutes, until the onions are very soft and the mixture has thickened into a jam-like consistency. Season with salt and pepper to taste.
- Shred And Serve: Once the arm roast is tender, carefully remove it from the pot. Shred the meat using two forks. Discard any excess fat.
- Combine And Enjoy: Serve the shredded arm roast topped generously with the warm tomato onion jam.
Notes
For a spicier kick, add a pinch of red pepper flakes to the tomato onion jam. Fresh herbs are always best, but dried can be used (use 1/3 the amount). This recipe is naturally dairy-free and can be made low-carb by omitting brown sugar or using a sugar substitute in the jam.
- Prep Time: 25 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 220 g cooked roast with jam)
- Calories: 450 calories
- Sugar: 18 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 100 mg