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A bone-in beef arm roast cut from the shoulder, sold as a grass-fed roast for slow cooking. The center marrow bone adds richness and moisture during long braises, which is why it works well for pot roast and beef stew. It is a tougher, well-exercised cut, so it needs low, slow, moist heat rather than dry roasting. Against chuck, its close rival, it is leaner and slightly less marbled, with the bone doing much of the flavor work.
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This is a beef arm roast, also sold as a pot roast. It is 100% grass-fed beef. The cut includes a marrow bone in the center, which adds flavor and fat to the dish.
It suits beef stew and pot roast, and it can be cooked low and slow. The roast can also be sliced into a few pieces to make steaks for the grill.
