For this exceedingly simple yet extremely delicious application, I asked my butcher to recommend the ideal cut of beef to make Chicago style Italian beef sandwiches. He brought me two “lifter” cuts off the chuck. Don’t worry if you can’t find “lifters” though, just use a chuck roast and you’re all good.
- 5-6 pound chuck roast
- 12 cloves garlic sliced in half
- 1 teaspoon dried oregano
- 1 teaspoons dried red pepper flakes
- sea salt and fresh ground pepper to taste
- 1/4 cup Tuscan Herb Olive Oil
- 2 cups beef stock or broth
- pickled vegetables
- 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.