Arm pot roast comes from the shoulder — a hardworking cut with deep beef flavor and a marrow bone left in for extra nutrition. Slow cooking (6+ hours in a crockpot, Dutch oven, or oven) turns the connective tissue into a silky, spoon-tender roast and releases gelatin, collagen, and minerals from the bone.
Grass-fed and grass-finished from regenerative pasture. This is comfort food that also delivers protein, iron, zinc, B12, and bone-derived glycine and collagen. Perfect Sunday pot roast with onions, carrots, and potatoes — or shred for leftovers.
This cut comes from the shoulder area which is known for its rich flavor. The marrow containing bone is left in for extra nutrients. It's best to cook slowly such as in a slow cooker for 6+ hours to get the flavor and consistency you will savor!