Slow Roasted Beef Atk
Indulge in the melt-in-your-mouth tenderness of Slow Roasted Beef Atk, the ultimate comfort food for any occasion. This recipe pairs a juicy 4-pound beef roast—like chuck or top sirloin—with aromatic rosemary, thyme, and caramelized vegetables for a dish packed with rich, savory flavors. Slowly roasted at a low temperature for four hours, the beef becomes irresistibly tender, absorbing the robust essence of garlic, beef stock, and optional red wine for an added touch of elegance. Perfectly seasoned and seared to perfection, then nestled among earthy carrots, celery, and onion, this hearty roast is soaked in its own pan juices, creating a luxurious meal that's both rustic and refined. Ideal for Sunday dinners or holiday feasts, serve it alongside creamy mashed potatoes or buttered rolls for a showstopping main course that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 4 pounds beef roast (chuck or top sirloin)
- 8 whole garlic cloves
- 4 pieces fresh rosemary sprigs
- 4 pieces fresh thyme sprigs
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 pieces carrots, large (cut into 2-inch chunks)
- 1 piece yellow onion, large (quartered)
- 3 pieces celery stalks (cut into 2-inch chunks)
- 2 cups beef stock
- 1 cup red wine (optional)
Instructions
Preheat your oven to 275°F (135°C).
Pat the beef roast dry with paper towels to ensure a good sear. Season generously with kosher salt and black pepper on all sides.
In a large oven-proof skillet or Dutch oven, heat the olive oil over medium-high heat. Sear the beef roast on all sides until brown and crusty, about 3-4 minutes per side. Remove the beef and set aside.
Reduce the heat to medium and add the carrots, onion, and celery to the skillet. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften and caramelize.
Add the garlic cloves, rosemary sprigs, and thyme sprigs to the skillet. Stir for about 1 minute until fragrant.
Deglaze the skillet by pouring in the red wine (if using) and scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 3-5 minutes, then stir in the beef stock.
Return the seared beef roast to the skillet, nestling it among the vegetables. Cover the skillet tightly with a lid or aluminum foil.
Transfer the skillet to the preheated oven. Roast the beef slowly for 4 hours, basting it with the pan juices every hour to keep it moist and flavorful.
After 4 hours, remove the skillet from the oven. Allow the beef to rest for 15 minutes before slicing.
Serve the roast beef with the cooked vegetables and a drizzle of the pan juices. Pair with your favorite sides and enjoy!
Nutrition Facts
Calories |
5039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 356.6 g | 457% | |
| Saturated Fat | 132.0 g | 660% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 4312 mg | 187% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 19.1 g | ||
| Protein | 411.3 g | 823% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 436 mg | 34% | |
| Iron | 49.3 mg | 274% | |
| Potassium | 7633 mg | 162% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
