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This is just a butcher's blade away from the shoulder roast, and the main difference between the two is that the arm roast has a round bone in it and is slightly more tender. You can use this for a pot roast, or cut it up for stew meat, but it's too tough to cook with dry heat. A steak cut from this roast is called an arm steak.

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Also known as

  • Arm roast
  • Arm pot roast
  • Arm chuck roast
  • Chuck arm roast
  • Round bone pot roast

Substitutes

shoulder roast OR bottom round OR cross rib roast
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