We decided to go all out this Labor Day and had the ol' Traeger loaded with goodies. A number of items were brand new tries, so I figured I'd share some of those with ya'll. Today we will look at a Beef Arm Roast. Enjoy!
Ingredients
Beef Arm Roast
Rubb(s)
Unsalted Butter
Foil Pan
Chopped Onion
Red Wine (Used Cab Sav)
Apple Cider Vinegar
Parsley Flakes
Minced Garlic
This was my first time messing around with a beef arm roast and everything said to go low and slow. Most sources said it's about 2 hours of cooking at 225-degrees per pound of meat. This roast was about 5#s, so we were looking at a 10 hour cook time. It also called for 30-60 minute rest period, which would help as I was going to have a lot more items in the smoker towards eating time.
First step was to Rubb the meat and cook direct on grill-plates for 45 minutes each side. Once both sides has spent their time there, it was into the foil pan to braise.
In the foil pan I poured in the red wine, apple cider vinegar, onion, garlic, parsley flakes and some more Rubb.
When I put the meat into the pan, I did add the unsalted butter on top and cover with foil.
Each side got about 4 hours and 15 minutes in the pan and was then pulled to let rest.
After resting, this thing just fell apart and in a good way! Bones came right out and meat shredded with light forking.
One note is that I probably used too much red wine as that flavor was pretty heavy. Might try cutting the wine with a beef broth next time.
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