Arm roast is part of the chuck, and so is a cut suited for low and slow techniques that create tenderness by converting collagen into gelatin such as braising, slow barbecue and slow roasting. It tastes great out of the crock pot!
Arm roast is part of the chuck, and so is a cut suited for low and slow techniques that create tenderness by converting collagen into gelatin such as braising, slow barbecue and slow roasting. It tastes great out of the crock pot!