Arm Roast in the Oven

So I finally made a roast without over cooking it!

I had this arm roast. I was out of time to cook it in the crockpot, and wasn't sure that was the best way to do it anyways. After reading a few recipes and tips, I just baked it in the oven at 325 for about 45 minutes to and hour (I don't remember exactly) on a broiler pan, uncovered, with a meat thermometer stuck in. When the thermomenter read 10 degrees before "medium" for beef, I removed it from the oven since I knew it would continue to cook for a little bit once it was out. When I sliced it, it was perfectly "medium" and juicy! That's the way I like roast beef.

(I soaked the cut of beef in this marinade in a plastic ziploc on my counter for just a few hours while it finished thawing prior to cooking it. A great, easy marinade without being too strong. I used brown sugar because we were out of honey.)

We ate the roast beef both last night and tonight with a fresh, green salad and baked potatoes.