Preheat oven to 425 degrees Fahrenheit. Cut slits into all sides of the beef and insert the slivered garlic into the slits.
Liberally slather the roast with the Tuscan Herb Olive Oil and coat with a blend of dried oregano, basil, red pepper flakes, and salt & pepper. Place the roast onto a rack set in a roasting pan.
Roast at 425 F (uncovered) 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.
Remove from the oven and let the roast rest for 20 minutes before slicing. 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 into the seasoned roasting broth, on sturdy rolls with pickled vegetables and/or peppers and a drizzle of more Tuscan Herb Olive Oil to finish. Enjoy!
Ingredients
Directions
Preheat oven to 425 degrees Fahrenheit. Cut slits into all sides of the beef and insert the slivered garlic into the slits.
Liberally slather the roast with the Tuscan Herb Olive Oil and coat with a blend of dried oregano, basil, red pepper flakes, and salt & pepper. Place the roast onto a rack set in a roasting pan.
Roast at 425 F (uncovered) 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.
Remove from the oven and let the roast rest for 20 minutes before slicing. 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 into the seasoned roasting broth, on sturdy rolls with pickled vegetables and/or peppers and a drizzle of more Tuscan Herb Olive Oil to finish. Enjoy!