Bone In Chuck Roast/Arm Roast

Bone In Chuck Roast/Arm Roast

September 26, 2016

With the days finally cooling down a bit it is a great time to pull out the slow cooker and make a rich, satisfying and easy to prepare dish that will please the whole crowd.

McGonigle's carries two great cuts of beef that are perfect for this recipe: The Bone In Chuck Roast and the Bone In Arm Roast. While very similar there a couple of differences: chuck roasts run larger (around 5 to 6 lbs compared to about 3 lbs for the arm roast), chuck roasts also have more bones that impart flavor in the braising process, arm roasts are leaner than chuck roasts if you are looking to reduce fat a bit.

We're sure you won't be disappointed when you try this tasty recipe!


3 to 5 lbs McGonigle's Bone In Chuck Roast or Arm Roast

Coarse Ground Salt & Pepper

All Purpose Flour

2 tbsp Cooking Oil

1/2 lb Sliced Crimini Mushrooms

1 Onion, chopped, medium

1 tbsp Garlic, minced

2 to 3 cups Beef Broth

3 Carrots, large, cut to 1"

3 Celery Stalks, cut to 1"

Fresh Rosemary and Thyme


1Rub all sides of the roast with salt and pepper. Coat with flour and rub it into the roast. Shake off excess flour.

2Heat large skillet over medium-high heat and add cooking oil. When hot sear the chuck or arm roast for 4 to 6 minutes per side until browned. Remove the roast and set it aside.

3Add butter and mushrooms to skillet and cook over medium for 3 to 4 minutes.

4Add onion and continue cooking until onions are translucent and brown slightly. Add garlic and cook for an additional 1 to 2 minutes.

5Mix 1.5 tablespoons of flour with a small amount of cold water to make a smooth paste. Stir into skillet mixture and cook for approximately 1 minute.

6Stir beef broth (use less for smaller roast, more for a larger one) into mixture and bring to a simmer. Remove from heat.

7Place celery and carrots in bottom of a slow cooker. Put roast on top of vegetables with any remaining juices.

8Add herbs and cover the roast with the skillet mixture. Cover the slow cooker and cook on high for 4.5 to 6 hours (depending on size of roast). The meat is ready when it is fork tender and easily falls apart.

9Remove bones and skim off fat from the surface of the liquid. Remove meat and remaining large vegetables. If desired puree remaining liquid and vegetables for a gravy like consistency. Season to taste and serve hot.

10 Enjoy!

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