Tuscan Herb Roast Beef & Beef Dip


5 - 6 lb chuck roast

12 cloves garlic sliced in half

1 teaspoon dried oregano

1 teaspoons dried red pepper flakes

Sea salt and ground pepper to taste ​

1/4 cup Tuscan Herb Olive Oil

2 cups beef stock or broth


1. Preheat the oven to 425 F.

2. Cut 24 slits into all sides of the roast and insert garlic slivers in each slit. Liberally coat the roast with Tuscan Herb Olive Oil and coat with a blend of dried oregano, red pepper flakes, salt, and pepper. 
​3.Place the roast onto a rack set in a roasting pan. Roast at 425 F in the center of the oven for 20 minutes. Then add the beef stock to the roasting pan, cover the roast with foil and reduce the heat to 300 F. 

4. 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 Beef Dip. Serve the warm sliced meat on sturdy rolls liberally cover in our Divina Caramelized Onion Jam. Add Swiss or provolone cheese if desired. Dunk into the seasoned roasting broth with a drizzle of Tuscan Herb Olive Oil to finish.