This slow cooker beef arm roast is the kind of comforting supper that makes the whole house smell cozy by dinnertime, and it is especially handy on busy days when you want a hearty meal without standing over the stove. A whole beef arm roast does beautifully in the slow cooker because the long, gentle cooking turns it tender enough to pull apart with a fork, while just a few simple ingredients create rich flavor with almost no fuss.
Serve this fall-apart roast with mashed potatoes, buttered egg noodles, or fluffy rice to soak up all those savory juices. For vegetables, I like simple green beans, roasted carrots, or a crisp side salad to balance the richness, and warm dinner rolls are always welcome at the table if you want to make it feel like a Sunday supper.
Slow Cooker 4-Ingredient Fall-Apart Beef Arm Roast
Servings: 6 to 8
Ingredients
1 whole beef arm roast, about 3 to 4 pounds
1 packet dry onion soup mix
1 can cream of mushroom soup, about 10.5 ounces
1 cup beef broth
Directions
1. Place the whole beef arm roast in the bottom of a slow cooker.
2. In a bowl, stir together the dry onion soup mix, cream of mushroom soup, and beef broth until combined, then pour the mixture over the roast.
3. Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the roast is very tender and easily pulls apart with a fork.
4. Transfer the roast to a serving platter, spoon some of the cooking juices over the top, and pull or slice the meat to serve.
Variations & Tips
For extra flavor: If you have a few extra minutes, brown the roast in a skillet before adding it to the slow cooker. This is completely optional, but it gives the finished meat a deeper, richer taste.
For picky eaters: If your family prefers a smoother gravy, whisk the cooking liquid well before serving or strain out any larger bits. You can also shred the beef and mix it back into the gravy so every bite stays nice and tender.
To add vegetables: Potatoes, carrots, and onions can go right into the slow cooker around the roast for an easy all-in-one meal. Cut them into large chunks so they hold up during the long cooking time.
To thicken the gravy: If you want a thicker sauce at the end, remove the roast and whisk 1 to 2 tablespoons cornstarch with a little cold water, then stir that slurry into the hot cooking liquid and let it cook a few more minutes until thickened.
Leftover idea: This beef makes wonderful hot sandwiches, beef and noodles, or stuffed baked potatoes the next day. I like to store a little extra gravy with the meat so it stays moist when reheated.