Easy Crockpot Grass-Fed Beef Arm Roast Recipe
Tender, flavorful grass-fed beef arm roast slow-cooked with onions and garlic.
No prep fuss - Just set it, forget it, and enjoy melt-in-your-mouth comfort.
#GrassFedBeef #CrockpotRecipe #SlowCookedBeef
Servings: 6 to 8
Set it, forget it, and come back to pure comfort.
If you’ve ever cooked with grass-fed beef, you know it’s a whole different experience from the typical store-bought kind.
Raised on open pastures, grass-fed beef is naturally leaner, more flavorful, and packed with nutrients—and once you’ve tasted it, there’s no going back.
I try to size meat portions by the palm of the eater—bigger palm, bigger serving. But that method goes out the window with grass-fed beef. It’s so rich and satisfying that you’ll likely fill up faster than you expect. Not that anyone complains about having leftovers when it tastes this good.
Why You’ll Love This Recipe
It’s about as low-effort as it gets. No fancy prep. No hovering over the stove.
Just toss a few things in the slow cooker and go about your day. Your house will smell amazing, and dinner will basically make itself.
Wait a Minute: Let’s get back to this “Arm” Roast thingy.
Cows Don’t Have Arms ! Cows have legs. What gives?
I didn’t know the answer, so I looked it up online. Here is what I have for today’s educational portion:
An arm roast, also known as an arm chuck roast, is a cut of beef taken from the shoulder area of the cow, specifically the upper part of the foreleg. It's characterized by a round bone in the center and is often well-marbled, making it flavorful and suitable for slow cooking methods. Other names for this cut include arm pot roast and round bone pot roast.
Location: It's cut from the shoulder area of the cow, just below the shoulder blade and near the front leg, which is the cow's forelimb or "arm".
Bone Structure: The roast often contains a round-shaped bone that resembles an arm joint (specifically, the Humerus, which is the upper arm bone).
In essence, the name reflects the anatomical source of the cut.
While cows have four legs, the front limbs are sometimes referred to as arms in the context of meat cutting, especially when describing cuts like the arm roast that come from the shoulder area.
Cuts from the back legs are typically referred to as "round" cuts, like round roasts.
Arm Chuck Roast
An arm roast, also known as an arm chuck roast, is a cut of beef taken from the shoulder area of the cow, specifically the upper part of the foreleg.
It's characterized by a round bone in the center and is often well-marbled, making it flavorful and suitable for slow cooking methods.
Other names for this cut include arm pot roast and round bone pot roast.
Ingredients
1 grass-fed beef arm roast (about 2–3 pounds)
1–2 onions, quartered
6–8 cloves of garlic, peeled and halved
Salt and pepper
1 tablespoon beef broth base or ½ cup stock concentrate, or homemade beef broth
Directions
Layer the base: Toss the quartered onions and halved garlic cloves into the bottom of your crockpot. No need to chop finely—they’ll melt into a flavorful base as they cook.
Season the Beef: Rub your arm roast with salt and pepper. Don’t be shy—seasoning is key!
Add Broth Base: Spoon a tablespoon of beef broth concentrate right into the crock. It adds a deep, savory flavor without being overly salty….or use your 1/2 cup of bone broth.
Slow Cook: Place the seasoned roast on top of the veggies. Cover and cook on low for about 8 hours. That’s it! No added liquid is needed—the onions and garlic create a rich, delicious au jus all on their own.
Serving Suggestions
Once it’s done, the roast will be fall-apart tender, with deep, garlicky flavor and plenty of savory juices. Serve it with mashed potatoes, over polenta, or even tucked into crusty rolls for an easy sandwich.
And the leftovers? Trust me—you’ll look forward to them.
Try this: warm up the leftover meat, onions and garlic, then pile it over a bed of mixed greens. Add roasted beets and drizzle with the au jus. It might just become your new favorite salad.
So go ahead—set this up one morning and come home to a meal that tastes like you fussed all day. No one needs to know how easy it really was.
Beef broth base is more potent and less salty than beef bouillon. It adds a rich flavor.
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 additional liquid, since the onions and garlic break down, creating the most amazing au jus.
Completely effortless. And completely delicious.