About Arm Roast
The arm roast (also called arm chuck roast or arm pot roast) comes from the shoulder clod area of the chuck. Like the chuck roast, it’s loaded with connective tissue that breaks down during long, slow cooking into rich, silky gelatin. It often has a round bone through the center.
Same as Chuck Roast
Treat it exactly like a chuck roast: sear hard, add aromatics and liquid, cook low and slow. The bone adds extra flavor to the braising liquid. Remove the bone before shredding. If it has one, leave it in while cooking — it’s a flavor bonus.