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.
Ingredients
- 5-6 lb chuck roast
- 12 cloves Garlic sliced in half
- 1 tsp dried oregano
- 1 tsp red pepper flakes
- Salt & Pepper to taste
- 1/4 c Tuscan Herb Olive Oil
- 2 c Beef Stock
- Spicy-Sweet Italian Pickled Peppers in Oregano White Balsamic SEE RECIPE
- choice vegetables
Servings:
Units:
Instructions
- 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
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