For this exceedingly simple yet extremely delicious application, try two “lifter” cuts off the chuck for this Chicago style sandwich. Don’t worry if you can’t find “lifters” though, just use a chuck roast and you’re all good.
Preheat the oven to 425. Cut 24 slits in to 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 dried 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.
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 Tuscan Herb Olive Oil to finish.
Recipe Notes
Items available at the Olive Twist: dried oregano, red pepper flakes, salt, pepper, Tuscan Herb Olive Oil
Preheat oven to 450º Heat 1 1/2 tablespoons oil in a medium saucepan over medium-high heat. Add onion and pepper and cook, stirring occasionally, until tender 4 to 6 minutes. Add chili powder and cook, stirring, until fragrant, 30 seconds. Add black beans and 1/3 c water. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 4 to 6 minutes. Mash beans with the back of a spoon until thick. Stir in lime juice. Season with chili powder salt and pepper.
Meanwhile, toss carrots with the Olive Twist Spanish Blend and 1 1/2 tablespoons Harissa Olive Oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until just tender, 10 to 12 minutes. Divide beans and carrots between taco shells. Top with avocado, queso fresco, cilantro, and radishes. Serve with lime wedges
Cook pasta per instructions. Reserve 1 1/2 c of the cooking water; set aside and keep warm. Combine marinara sauce half of the basil, garlic and pepper flakes. Bring to a simmer over medium heat; cook 10-12 minutes, stirring occasionally.
Combine bread crumbs with olive oil; mix well. Preheat broiler on HIGH. Add cooked pasta and reserved water to sauce; toss to coat. Place in a broiler proof pan/skillet. Sprinkle evenly with cheese and top with bread crumbs. Place skillet as close as possible to heating element. Broil 5-7 minutes or until cheese is melted and bread crumbs are golden brown. Sprinkle with remaining basil; serve immediately.
Bring salted water to a boil. Cook pasta according to package directions. Meanwhile, chop cilantro, reserve 3 Tbsp for garnish. Drain pasta toss with remaining cilantro. Add oil to skillet; heat over medium-high. Combine shrimp, garlic and seasoning; toss to coat. Arrange shrimp in a single layer over bottom of skillet; cook 2-3 minutes or until browned on one side and edges are pink. Remove skillet from heat and turn shrimp over; let stand 1-2 minutes or until centers of shrimp are opaque. Remove shrimp from skillet set aside and keep warm.
Add wine to same skillet. Cook on medium-high heat 3-4 minutes or until wine is reduced by half, stirring to loosen browned bits. Add Butter Olive Oil, broth and salt cook 2-3 minutes or until heated through. Drizzle pasta with sauce top with shrimp garnish with cilantro.
For Sauce: Combine vinegar, juice and 1 Tbsp oil until well blended. Slice pork lengthwise; cut each half crosswise into 1/4 inch pieces. Sprinkle pork with salt and pepper. Heat remaining oil over medium high heat. Add pork and cook 2-3 minutes per side. Stir in 1/2 c sauce and cook 1-2 minutes stirring constantly.
For Salad: slice strawberries, cucumber and onion. Cut carrots into julienne slices. Combine with spinach. Plate and top with pork and sauce.
Sautee onions in garlic olive oil, and let cool. In a large bowl blend all ingredients. Once blended rub 8 x8 baking dish with more garlic olive oil and press meatloaf mixture into pan. Bake at 350 degrees for about 40 minutes until center is done. Serve with Gouda mashed Potatoes or Gouda Mashed Potato Cakes
