- Preheat the oven to 350F. Season your Arm Roast with seasoned salt all over and set aside. Let your meat rest at room temperature for about 30 minutes.
- Over the stove, heat oil in a Dutch oven over medium-high heat. Sear the Arm Roast on all sides until browned, about 3-5 minutes per side. Remove from heat.
- Add the onion, carrots, celery, garlic, balsamic vinegar, beef broth, diced tomatoes, bay leaves, thyme, salt and pepper into your Dutch oven. Cover and roast for about 3 hours or until the roast comes out fork tender or an instant-read thermometer inserted into the thickest part of the roast reads 145F.
- Remove the roast and let sit covered for about 10 minutes before shredding with a fork.
- Remove the roast from the Dutch oven and cover with foil to keep warm. Place the Dutch oven with all the vegetables and juices over the stove. Add the flour and stir over medium heat until a nice gravy forms. Adjust the amount of flour for desired thickness. Add the roast back into the gravy.
- Serve the roast with vegetables and gravy over mashed potatoes or rice.
- Enjoy!
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