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Surprisingly arm roast is cut from the shoulder, not the arm!

This cut is economical and has a delicious beefy flavor!

Arm roast comes from the chuck primal cut of beef. Cuts of beef from this shoulder section are ideal for slow cooking methods like braising, roasting, or pressure cooking. 

It is also known by a few other names such as arm pot roast, arm chuck roast, and round bone-in pot roast....Whatever name you choose, it's clear this cut is destined to become a fantastic roast! 

When slow cooked it is extremely tender, moist, and juicy. We suggest braised for pot roast or roasted in the oven and sliced nice and thin.


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