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Yields24 Servings
 6 lbs Chuck Roast, 5-6 lbs
 12 cloves Garlic, sliced into 3 or 4 pieces each
 ¼ cup VSOP Organic Tuscan Herb Extra Virgin Olive Oil
 1 tsp Dried Oregano
 1 tsp Dried Basil
 1 tsp Dried Red Pepper Flakes
 2 pinches Fine Sea Salt, to taste
 2 pinches Fresh Cracked Black Pepper, to taste
 2 cups Beef Stock, or beef broth
1

Preheat oven to 425 degrees Fahrenheit. Cut slits into all sides of the beef and insert the slivered garlic into the slits.

2

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.

3

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.

4

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

 6 lbs Chuck Roast, 5-6 lbs
 12 cloves Garlic, sliced into 3 or 4 pieces each
 ¼ cup VSOP Organic Tuscan Herb Extra Virgin Olive Oil
 1 tsp Dried Oregano
 1 tsp Dried Basil
 1 tsp Dried Red Pepper Flakes
 2 pinches Fine Sea Salt, to taste
 2 pinches Fresh Cracked Black Pepper, to taste
 2 cups Beef Stock, or beef broth

Directions

1

Preheat oven to 425 degrees Fahrenheit. Cut slits into all sides of the beef and insert the slivered garlic into the slits.

2

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.

3

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.

4

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!

Roasted Italian Beef