Grass fed beef is “a completely different animal” than feedlot-raised beef. Being raised, grazed, and nourished in the fresh country air with plenty of exercise and natural food means the meat is leaner, more nutritious, and has a much richer taste than fat-laden store-bought beef.
I don’t know where the idea came from, but for years I have planned meat portions according to the size of a person’s palm. The larger the palm, the larger the serving of protein. The only exception is with grass-fed beef. If you take the palm-sized-serving approach, you will likely get way more than you can eat. But when beef is as tender and delicious as this arm roast is, you won’t mind having a jumbo portion.
I am never sure what cut of beef to use for long and slow cooking, and which cut to quickly sear and under-cook. Beef cuts are quite a mystery to me, so I asked a local butcher that processes grass-fed beef about arm roasts. His response was, “Do what you want to with it – everything is good.”
That wasn’t exactly a helpful response, so I decided to launch out on my own.
Trial and error is the best way for me to learn, but that can get a little expensive with good quality meat. My advice to you is: avoid wasting money, and just use this recipe. 😄
This is an easy-to-make-ahead-and-let-it-cook-all-day type of recipe. In fact, there is no reason to waste your valuable time finely chopping the onions or mincing the garlic. Just quarter them and throw them in the bottom of a crockpot. They will cook into nothingness anyway.
Beef broth base is more potent and less salty than beef bouillon. It adds a rich flavor to the dish, especially the au jus. Add a tablespoon of the beef stock. (This is the brand I use.)
Then season the meat with salt and pepper, put it on top of the veggies, and let it cook on low for about 8 hours. There is no reason to add liquid, since the onions and garlic break down, creating the most amazing au jus.
See??? Completely effortless. And completely delicious.
I don’t typically show pictures of my leftovers, but arm roast with garlic and onions is just too amazing to not show.
If you need an idea for how to use leftovers, slightly warm the beef, onions, and garlic, and put it on top of a mixed green salad. Top with roasted beets and halloumi cheese, and drizzle with the au jus. Just saying! Leftovers may become your favorite meal of the week!
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Grass Fed Beef Arm Roast with Onions and Garlic
- Total Time: 8 hours 5 minutes
- Yield: 6 1x
Description
So easy, and so delicious
Ingredients
1 grass-fed arm roast
8 cloves garlic
2 large white onions
1 Tbsp beef broth base (such as Orrington Farms)
2 tsp salt
1 tsp black pepper
Instructions
Peel and roughly chop onions and garlic. Place in the bottom of a crockpot/slow cooker. Sprinkle beef stock base powder over the veggies.
Season meat with salt and pepper, and place on top of onion and garlic.
Cover and cook on low about 8 hours. Remove meat, cover with foil, and allow it to sit while you remove vegetables. Thicken juices, if desired. Slice or shred the beef and serve over onion and garlic.
Notes
The broth is very flavorful. It can easily be thickened into a gravy, but we prefer it as au jus.
- Prep Time: 5 minutes
- Cook Time: 8 hours
