|5-6 lb||Chuck Roast|
|12 cloves||Garlic, sliced in half|
|1 tsp||Dried Oregano|
|1 tsp||Dried Red Pepper Flakes|
|1/4 Cup||INFUSED Tuscan Herb Olive Oil|
|2 Cups||Beef Stock or Broth|
|To Taste||Sea Salt & Fresh-Ground Black Pepper|
|To Taste||Pickled Vegetables (For Sandwiches)|
|4-8||Fresh-Baked Italian Rolls (For Sandwiches)|
Preheat the oven to 425 F.
Cut 24 slits in to all sides of the roast and insert garlic slivers in to each slit. Liberally slather the roast with INFUSED Tuscan Herb Olive Oil and coat with a blend of dried oregano, red pepper flakes, and salt. Place the roast onto a rack set in a roasting pan. Roast at 425 in the center of the oven for 20 minutes, and then add the beef stock to the roasting pan. Cover the roast with foil and reduce the heat to 300 F.
Slow roast for an additional 3 hours covered with foil.
This roast is delicious on its own. However, you can also slice it paper thin for Italian Beef Sandwiches.
Serve the warm sliced meat dunked in to the seasoned roasting broth, on sturdy rolls with pickled vegetables and or peppers and a drizzle of INFUSED Tuscan Herb Olive Oil to finish.