'RUNZA-STYLE' ARM ROAST | ROBINSON RANCH (NEWCASTLE, NE)

Beef, I think it's what should be for dinner soon in your humble abode, and if you're not sure what fabricated cut to consider, allow me to introduce you to a delicious piece not often seen on supermarket shelves, the beautiful Arm Roast!

This recipe, the third in a series featuring the delicious beef coming direct from a 1st generation cattle ranching family in Newcastle, NE, The Robinson Ranch is working hard to bring consumers beef that's not only wholesome and nutritious, but offering cuts not traditionally found in big box stores. Similar to a chuck roast, the arm roast comes from a cow's shoulder, containing a round bone and plenty of tender, lean meat. Conversely, the chuck roast is taken closer to the shoulder/neck area of the cow, and the arm roast comes specifically from the cow's shoulder. Location specifics aside, it's truly beyond delicious when cooked low and slow.

Because BJ and Stephanie Robinson of Robinson Ranch are located deep in the Midwest, it was abundantly clear the recipe I needed to create would be in honor of a regional culinary specialty, with a few twists to make it Robinson Ranch's very own. So let's enjoy some runza!

If you've never heard of runza (pictured here), it's a traditional Cornhusker favorite. The runza got its beginning from German immigrants (both Germans native to Germany and Germans who had lived in Russia) to the American Midwest. This stuffed sandwich was inspired by the famous pierogi but is made with a yeasted bread dough instead of a dumpling. Delicious! The filling is savory and meaty consisting of ground beef and cabbage and popularly made in Nebraskan home kitchens; it wasn't until after World War II that the runza took the leap from homemade specialty to fast food. The pocket sandwich is finished with cheese and various aromatics to make it a satisfying meal.

For the Robinson Ranch, I wanted something absolutely hearty, meaty, and undeniably delicious. Where it's not a pocket style sandwich in this recipe version, it's inspiration draws from total tradition with grab and go ease.

This slow-cooker meal is just fantastic. I picked up some freshly baked buns from my local bakery and used a serrated knife to carefully open them big and wide. Don't wrinkle your nose when I say American Cheese single slices are the way to go in completing the deliciousness that this sandwich becomes. Once the beef is fully tender after cooking in the slow-cooker for many hours, the cheese becomes melty gooey and is totally a home-run on taste!

As you can see next, this whole roast is gorgeous on it's own right out of the slow-cooker. The cabbage (in this recipe we use sauerkraut!) is incredibly tender and the residual broth and gravy that develops is fantastic and super meaty. The roast can be served on it's own with mashed potatoes as a suggested side!

Serving it whole is an easy suggestion, but to make it into these Runza-Style sandwiches is truly fantastic! I hope you love it as much as I do and reach out to Robinson Ranch to get your hands on some of their outstanding beef. They ship nationwide and it was amazing to have such a selection in my own freezer!

So without further delay, here's how you can make this dish to enjoy. Trust me when I say it's so savory you'll wish you'd doubled the recipe! Might need a second slow-cooker in that case! 

Robinson Ranch ‘Runza-Style’ Slow Cooker Pot Roast

2 medium onions, cut into strips

4 cloves garlic, crushed

1 jar (32 oz) sauerkraut with juice, drained (reserve half of juice in jar)

3-4 lb Robinson Ranch Arm Roast

1 (1 oz) package ranch dressing seasoning mix

2 (1 oz) packages dry brown gravy or au jus mix

1 stick unsalted butter

Salt to taste

Black pepper to taste

Instructions

Turn slow cooker on ‘high’. Place the onions and garlic in the bottom of the preheated slow-cooker. Cover the onions with the sauerkraut and reserved juice. Mix both to combine. Place the beef roast on top of the onion sauerkraut mixture. Sprinkle the ranch and brown gravy mixes evenly over the roast then place the stick of butter on top. Cover. Cook on ‘high’ for 5-7 hours depending on your cooker. Halfway through the cooking time, using a pair of tongs, carefully turn roast over. When fully cooked, the roast will be fork tender when done and shred easily. Season the roast with salt and black pepper. Serve the beef, sauerkraut and onions on your favorite soft roll with your favorite cheese. Serves 4-6. Enjoy!

To reach Robinson Ranch, find them at www.robinsonranchnebraska.com 

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