Slow-Cooked Comfort: Beef Arm Roast the Big Horn Mountain Farms Way

There’s nothing quite like the comfort of a slow-cooked beef roast. At Big Horn Mountain Farms, our pasture-raised Wagyu-Angus beef brings unmatched tenderness and flavor to every cut — and the arm roast is no exception.

The arm roast, cut from the shoulder, is naturally full of flavor with just the right amount of marbling. When cooked low and slow, it turns into a melt-in-your-mouth meal perfect for family dinners or Sunday gatherings.

Savory beef arm roast baked to perfection with carrots, potatoes, and herbs, offering a hearty and comforting meal.

Recipe: Simple Beef Arm Roast

Ingredients:

• 1 Big Horn Mountain Farms Beef Arm Roast (3–4 lbs)

• 2 tbsp olive oil

• Salt & freshly cracked black pepper

• 1 large onion, sliced

• 4 cloves garlic, minced

• 4 carrots, cut into chunks

• 3 potatoes, quartered

• 2 cups beef broth (or water)

• 2 sprigs fresh thyme (or 1 tsp dried)

• 1 bay leaf

Arm Roast

Buy Now

Instructions:

1. Preheat oven to 325°F.

2. Pat the roast dry and season generously with salt and pepper.

3. Heat olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until golden brown.

4. Remove the roast and sauté onions and garlic until fragrant.

5. Return the roast to the pot. Add carrots, potatoes, broth, thyme, and bay leaf.

6. Cover tightly with a lid and transfer to the oven. Cook for 3–3.5 hours, or until the roast is fork-tender.

7. Remove bay leaf, slice the roast against the grain, and serve with the vegetables and juices.

✨ Farm Tip: Leftovers make amazing sandwiches the next day — just pile slices on fresh bread with a touch of horseradish sauce.

This is the kind of meal that brings everyone to the table. Raised right here in Buffalo, Wyoming, our beef is naturally flavorful, hearty, and delicious.

Safe cooking guidance —

• For steaks/roasts (beef & pork): 145°F + 3-minute rest.

• For ground meats (beef & pork): 160°F.