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When cooking an arm roast in the oven, the recommended temperature is around 350°F. This will ensure that the meat cooks evenly and retains its juiciness. It's important to use a meat thermometer to ensure that the internal temperature of the roast reaches at least 145°F to ensure it is safe to eat. Cooking the arm roast at a higher.

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If you're baking a beef roast in the oven, it's best to use the roasting method. That said, the amount of time it takes to reach a safe internal temperature of 145 degrees Fahrenheit will vary depending on the thickness of the meat. That's why it's best to consult the oven roasting basics guidelines from the Cattlemen's Beef Board and National.

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Heat the Pan: Place a heavy-bottomed skillet or oven-safe roasting pan over medium-high heat. Add a tablespoon of vegetable oil and let it heat up. Sear the Beef: Once the pan is hot, carefully place the seasoned arm roast beef in the pan. Sear each side for about 2-3 minutes until you achieve a rich brown crust.

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3 bay leaves (sweet laurel) ¼ cup beef broth. In a 6-quart enameled cast iron Dutch oven over medium heat; circulate the butter to coat the base. When it begins to foam (~2 minutes), add the roast. Sear 3 minutes, fat side down. With a big fork, or tongs, turn and sear second side 3 minutes. Remove from heat; arrange onion and bay leaves.

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To cook an arm roast in the oven, first preheat the oven to 375 degrees. Then, season the roast with salt and pepper. Place the roast in a baking dish, and cook for 2-3 hours, or until the meat is tender. To cook an arm roast on the grill, first preheat the grill to medium-high heat.

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Onion, carrots, celery, and garlic add layers of savory goodness that build upon the base flavor. Slow and Steady Wins the Race: Bring the liquid to a simmer, then cover your pot and let the magic happen. Braise in a low oven (around 300°F) for 2-3 hours, or until the meat yields effortlessly to a fork.

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For the best results, cook the beef arm roast to an internal temperature of 145°F for medium-rare, or 160°F for medium. Use a meat thermometer to ensure that the roast reaches the desired level of doneness.

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Cover the Dutch oven or roasting pan tightly with a lid or foil. Transfer to the preheated oven and reduce the heat to 250°F (120°C). Roast for 4-5 hours, or until the meat is tender and falls apart easily when pierced with a fork. Rest and Slice: Once the arm roast is done cooking, remove it from the oven and transfer it to a cutting board.

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Selecting and Cleaning the Perfect Arm Roast. When it comes to selecting an arm roast for oven cooking, it is crucial to choose a quality cut of meat. Follow these tips while selecting the perfect roast: Go for marbled meat: Look for a roast with rich marbling, as fat is the secret ingredient when it comes to tenderness and flavor.

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Heat a skillet or frying pan on the stove in a medium-high setting. Add the cooking oil, and when the oil is heated, put in the arm roast. Sear each side for about 2-3 minutes or until lightly browned. Place the vegetables on the bottom in a shallow cast iron pot large enough to hold all the ingredients.

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Instructions. Season roast with the salt, pepper and garlic powder. Melt the butter over medium high heat in a medium sized skillet. Sear the roast on both sides until it gets a sear that is a dark brown color. While the roast is being seared, chop your onion into medium sized chunks. Pour the broth into the crock pot.

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Instructions. Preheat your oven to 350 degrees. Season all sides of your beef roast with salt and pepper. Don't be skimpy here. It's a large piece of meat. In a large cast iron Dutch oven or other heavy pot with a secure lid, heat 2 tbsp of olive oil over moderately high heat. Brown the meat on all sides.

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Instructions. Prep the oven to 350F, and place the arm roast on a lined baking pan. Season generously on all sides with pepper and salt, then set aside. Heat the oil in a Dutch oven over a medium-high stove, and sear the arm roast until it develops a deep crust on all sides. Add the beef stock and tomatoes to the Dutch oven, then spread the.

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Cover the roasting pan with aluminum foil, and place it in the preheated oven. Cook the arm roast for about 3 to 4 hours, or until it reaches an internal temperature of 145°F for medium-rare or 160°F for medium. Make sure to baste the meat with the juices from the pan every hour to keep it moist and flavorful.

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Instructions. Preheat oven to 300° F. Preheat a large dutch oven or heavy bottomed pot on medium high heat on the stovetop. Liberally salt and pepper arm roast. Add olive oil and butter to pot. Then add the arm roast, searing on both sides (about 4 minutes each side). Remove.

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Instructions: Preheat your oven to 325°F (163°C). Place a large oven-safe Dutch oven or roasting pan on the stovetop over medium-high heat. Add olive oil and allow it to heat up. Season the beef arm roast generously with salt and pepper. Place the roast in the hot pan and sear it on all sides until browned. This will help seal in the juices.