Exceedingly simple yet extremely delicious Chicago style Italian beef sandwiches!
Ingredients:
5-6 pound chuck roast
12 cloves garlic halved
1 teaspoon dried oregano
1 teaspoon dried red pepper flakes
sea salt & freshly ground black pepper
1/4 cup Tuscan Herb Olive Oil
2 cups beef stock or broth
pickled vegetables and/or peppers
Preparation:
Preheat oven to 425 degrees. Cut 24 slits into all sides of the roast and insert garlic halves into 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 degrees 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 degrees. Slow roast for an additional 3 hours covered with foil. This roast is delicious on its own!; however, you can simply slice it into paper thin pieces for Italian beef sandwiches. Serve the warm sliced meat dunked into the seasoned roasting broth, on sturdy rolls with pickled vegetables and/or peppers and a drizzle of Tuscan Herb Olive Oil. (Recipe shared by Rachel Gomez-Bradley, Veronica Foods Company)
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