Plate arugula, and then arrange cheese and tomatoes in alternating pattern, top with basil leaves and oregano. Drizzle with Olive Oil and Balsamic Glaze
Any of our fun flavored balsamic vinegar can be thickened into a glaze. Take 1 c of choice balsamic vinegar and place in a small pot, apply heat low and slow on the stove top, until product reduces by 1/2.
Recipe Notes
Twist: Tuscan, Garlic, Milanese Gremolata, or any citrus olive oils. Traditional, raspberry, red apple, juniper berry, cranberry pear, or pomegranate quince balsamic vinegar.
To change up the seasoning, try our The Olive Twist Bread Dipping Blend, French blend, Parisian Blend
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
