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Arm Pot Roast

Information for Arm Pot Roast

Typical Cooking Methods

Braise, Stew

Other Names for Arm Pot Roast

Arm roast, arm chuck roast, round bone roast, chuck arm roast, round bone pot roast

Good Substitutes for Arm Pot Roast

Shoulder roast, cross rib roast, bottom round

Traditional Dishes for Arm Pot Roast

Stew

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Description of Arm Pot Roast

The arm pot roast is obtained from the heifer's chuck section. The chuck section is one of the eight primal cuts and compromises of the front shoulder and the first three ribs of the cow. This is one of the toughest primal cuts.

The arm pot roast cut is just a blade away from the shoulder roast. The difference between shoulder roast and the arm pot roast is that the arm pot roast has a round bone inside it. It is also more tender compared to the shoulder roast.

When the round bone of the arm pot roast is removed and is sliced into thinner cuts of meat, then it converts into a Swiss steak or arm steak. The United States Department of Agriculture (USDA) has rated the arm pot roast as one of the leanest cuts of meat. According to the USDA, if you eat a chicken thigh then you will consumer more fat than eating the arm pot roast. This cut of beef also contains low cholesterol. Another advantage of this cut of meat is that it is affordable.

However it can be tough and chewy to eat if not cooked properly. The Texas Beef Council says that the best way of cooking it is through slow moist cooking methods. You can add different liquids in the arm pot roast to create different pot roast dishes. By using the right cooking methods many delicious dishes are created from the arm pot roast cut.