Tuscan Herb Olive Oil-Rubbed Roasted Italian Beef

July 04, 2019

Tuscan Herb Olive Oil-Rubbed Roasted Italian Beef

INGREDIENTS
  • 5-6 pound chuck roast
  • 12 cloves garlic, sliced in halves
  • 1 teaspoon dried oregano
  • 1 teaspoons dried red pepper flakes 
  • sea salt and fresh ground pepper to taste
  • ¼ cup Tuscan Herb Olive Oil
  • 2 cups beef stock or broth
DIRECTIONS
Preheat the oven to 425°F.
 
Cut a total of 24 slits into all sides of the roast and insert garlic slivers in to each slit. Liberally slather the roast with Tuscan Herb olive oil and coat with a blend of oregano, red pepper flakes, and salt. Place the roast onto a rack set in a roasting pan. Roast at 425°F 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.  




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