Beef arm roast does best with patient, moist heat. This version keeps the ingredient list clean: grass-fed beef, broth, vegetables, herbs, and just enough healthy fat to build flavor.

Ingredients

• 1 beef arm roast, about 3 to 4 lb
• 2 Tbsp olive oil or beef tallow
• 2 tsp sea salt
• 1 tsp black pepper
• 1 large onion, sliced
• 4 carrots, cut into chunks
• 3 celery ribs, sliced
• 4 garlic cloves, minced
• 2 cups beef broth
• 1 Tbsp apple cider vinegar or red wine vinegar
• 2 tsp dried thyme or Italian seasoning

Directions

1. Pat the roast dry and season it with salt and pepper.
2. Brown the roast in olive oil or beef tallow in a Dutch oven over medium-high heat.
3. Add onion, carrots, celery, garlic, broth, vinegar, and herbs.
4. Cover and cook at 300 F for 3 to 4 hours, turning once, until fork-tender.
5. Rest 10 minutes before slicing or shredding. Spoon the vegetables and pan juices over the beef.