- 5-6 pounds chuck roast
- 12 cloves garlic sliced in half
- 1 Tsp . dried oregano
- 1 Tsp . dried red pepper flakes
- sea salt and fresh ground pepper to taste
- 1/4 cup Tastealotta Tuscan Herb Olive Oil
- 2 cups beef stock or broth
- pickled vegetables
Preheat the oven to 425 degrees.
Cut 24 slits in all sides of the roast and insert garlic slivers in to each slit.
Liberally slather the roast with Tastealotta Tuscan Herb Olive Oil and coat with a blend of the dried oregano, red pepper flakes, and salt.
Place the roast onto a rack set in a roasting pan.
Roast in the center of the oven for 20 minutes.
Add the beef stock to the roasting pan, cover the roast with foil and reduce the heat to 300 degrees.
Slow roast for an additional 3 hours covered with foil.
Slice the roast paper thin and serve the warm sliced meat dunked in the seasoned roasting broth, on sturdy rolls with pickled vegetables and or peppers and a drizzle of Tastealotta Tuscan Herb Olive Oil to finish.