Slow Cooked Arm Roast

Step 1

Pre-heat oven to 300°F.

Step 2

In a medium Dutch oven, saute the chopped carrot, celery, onion and bacon until lightly browned. Remove from Dutch oven.

Step 3

Salt and pepper the arm roast and brown it on both sides in the Dutch oven. Remove roast from Dutch oven.

Step 4

Deglaze the Dutch oven with red wine.

Step 5

Throw veggies back in the Dutch oven, then add the roast covered with the tomatoes and a few sprigs of fresh rosemary. The top of the roast will be above the tomato/wine concoction so place or stud the garlic cloves on top so they will roast.

Step 6

Place the Dutch oven in a 300° oven for as long as it takes for the meat to be just falling apart, about 5 hours. Turn it once after about 2 hours. Add more liquid if needed.

Step 7

When done, serve over egg noodles.