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Home » Meat » Beef » Beef Chuck » Chuck Roast » Arm Pot Roast

Arm Pot Roast

The Arm Roast is cut from the top of the chuck area right next to the Shoulder Roast. The Arm Roast is slightly less tough than the Shoulder Roast, and has a small round bone in it. (Sometimes, there will be cross-cut rib bones at the bottom.) It is slightly tougher than a Blade Roast.

Excellent flavour and tender with the proper cooking (always long, slow, moist heat.)

Aside from the bone, there is little waste in an Arm Roast.

Cooking Tips

Pot Roast or stewing beef

Other names

AKA: Arm Chuck Roast, Arm Roast, Chuck Arm Roast, Round Bone Chuck, Round Bone Pot Roast, Round Bone Roast, Shoulder Arm Roast

This page first published: Feb 16, 2004 · Updated: Jun 11, 2018.

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Tagged With: Beef Roasts, Pot Roasts

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