Arm chuck roast

You might see it labeled as: Arm roast; chuck 7bone pot roast; chuck arm pot roast; chuck arm roast; chuck blade pot roast; chuck pot roast; chuck; shoulder (clod) roast; arm roast; clod heart; cross rib roast; short clod; shoulder center; shoulder clod roast; shoulder pot roast.

Roast average weight: ½ to 4 pounds

To cook on stovetop or in the oven: Cut the roast into 3 or 4 large pieces. Place the pieces in a large, heavy pot with a lid, such as a Dutch oven. Add enough liquid (broth, water, beer, juice) to come about halfway up the side of the roast. Cover and simmer on medium-low heat for 25 to 30 minutes per pound, or place in a 325-degree oven for the same amount of time. When the meat is tender, remove from heat, and allow meat to cool in its liquid. Remove beef, and shred as desired, reserving liquid for another use.

To cook in a slow cooker: Cut the roast into 3 or 4 large pieces. Place pieces into slow cooker with 1 to 2 cups of liquid (water, broth, beer, juice), and cook on low setting for 6 to 8 hours (smaller roast) or 8 to 10 hours (larger roast). Turn off slow cooker, and allow beef to cool until it is easy to handle. Remove beef, and shred as desired, reserving liquid for another use.

To cook in a pressure cooker (electric or stovetop): Cut the roast into three or four large pieces. Place pieces and 1 to 2 cups liquid (water, broth, beer, juice) into pressure cooker. Cover pressure cooker, and bring to high pressure; cook for 20 to 25 minutes per pound. When time is up, release pressure according to manufacturer’s directions; remove from heat, and allow beef to cool in its own juices until

Robin Mather is a thirdgeneration journalist and the author of “The Feast Nearby,” a collection of essays and recipes from a year of eating locally on a very tight budget.