Tuscan Roast

Dinner -

Tuscan Roast

Serves 6


  • 5-6 pound chuck roast
  • 12 cloves garlic sliced in half
  • 1 teaspoon dried oregano
  • 1 teaspoons dried red pepper flakes 
  • Himalayan Pink Salt and fresh 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 in to all sides of the roast and insert garlic slivers in to each slit.
  3. Liberally slather the roast with Tuscan Herb Olive Oil and coat with a blend of dried oregano, red pepper flakes, and salt.
  4. 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.
  5. Cover the roast with foil and reduce the heat to 300 F. Slow roast for an additional 3 hours covered with foil.

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