A cozy, comforting dinner featuring tender slow-roasted beef, creamy pan-fried polenta, and oven-crisped Brussels sprouts. This hearty meal is perfect for fall and winter gatherings, Sunday dinners, or meal prep.

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Servings: 6

🕒 Cook Time: 3–4 hours

⏱️ Prep Time: 20 minutes

⏳ Total Time: About 4 hours 30 minutes

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Ingredients

For the Slow-Roasted Arm Roast

• 2–4 lb arm roast

• 1 tablespoon avocado oil (or any neutral oil)

• 1 onion, chopped

• Optional: 4 large carrots, chopped

• 3 sprigs fresh thyme

• 3 sprigs fresh rosemary

• 2 sprigs fresh oregano

• 4 cups broth (any variety)

• 1½ cups red wine (Cabernet recommended)

• Salt, for seasoning

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For the Fried Polenta

• 1 cup cornmeal

• 4 cups broth

• 1 teaspoon salt

• 1 cup grated Parmesan cheese

• 2 tablespoons butter

• 1 tablespoon avocado oil

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For the Crispy Brussels Sprouts

• 1 pound Brussels sprouts

• 1 shallot, thinly sliced

• 1 teaspoon Dijon mustard

• 1/4 cup olive oil or avocado oil

• 1 teaspoon garlic powder

• Salt & pepper, to taste

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How to Make Slow-Roasted Arm Roast (Step-by-Step)

1. Preheat the Oven

Preheat your oven to 350°F.

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2. Sear the Roast

• Season the arm roast generously on all sides with salt.

• Heat avocado oil in a large Dutch oven over medium heat.

• Once hot, add the roast and sear on all sides until browned.

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3. Build the Flavor

Add to the pot:

• Chopped onion

• Carrots (if using)

• Fresh herbs

• Broth

• Red wine

Cover with the lid.

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4. Slow Roast

Bake for 3–4 hours, or until the meat is tender and easily falls apart with a fork.

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How to Make Polenta (Pan-Fried Version)

1. Cook the Polenta

• In a large saucepan, bring the broth and salt to a light boil.

• Slowly whisk in the cornmeal.

• Continue whisking every 3–5 minutes for 20 minutes, until thick and creamy.

• Stir in Parmesan and butter until fully melted.

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2. Chill the Polenta

• Pour the polenta into a greased and parchment-lined 8×8 pan.

• Refrigerate for 1 hour, or overnight for best texture.

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3. Fry the Polenta

• Once chilled, cut polenta into rectangles or cubes.

• Heat a skillet with butter and oil.

• Pan-fry polenta pieces until golden and crispy on both sides.

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How to Make Crispy Brussels Sprouts

1. Prep the Vegetables

• Wash and thinly slice Brussels sprouts and shallots.

• In a bowl, toss with Dijon, oil, garlic powder, salt, and pepper.

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2. Roast

• Spread on a parchment-lined baking sheet.

• Bake at 350°F for 45 minutes, flipping halfway through until crisp and golden.

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Assembly

1. Add pan-fried polenta to your plate or bowl.

2. Top with shredded slow-roasted arm roast.

3. Add a generous spoonful of crispy Brussels sprouts.

4. Ladle warm pan juices from the roast over the top.

5. Finish with Parmesan and fresh herbs like parsley or thyme.

Serve immediately and enjoy your cozy, flavor-packed meal!

My favorite Holiday Annieglass serving dishes:

Edgey Dinner Plate

Roman Antique Dinner Plate

Edgey Cheese Board