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. (Can also be cooked in a slow cooker. Brown beef in a pan on the stove and then place in slow cooker and cook on low for 6-8 hours or high for 3-4 hours. )
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. Also good with sliced provolone cheese and onions sauteed in Tuscan Herb olive oil until they are caramelized.
Bread Dipping Olive Oil
We get asked by customers how to make dipping oil that is similar to the olive oils they enjoy at their favorite restaurants. Here are two ideas:
Combo 1: (similar to oil at Bravos)
The Spicy Olive's Tuscan Herb* olive oil - 1/2 cup
Mortar & Pestle's Catherine's Mix Spice Blend -1-2 tsp.
Delizia Sun Dried Tomato Tapenade- 1-2 tsp.
(all available at The Spicy Olive)
Mix together in a dipping dish. Allow to sit for an hour or overnight for full flavor to develop.
Combo 2: (similar to oil at Bonefish)
The Spicy Olive's Tuscan Herb* olive oil- 1/2 cup
Mortar & Pestle's Catherine Mix Spice Blend-1-2 tsp.
Delizia Basil Pesto- 2 tsp.
(all available at The Spicy Olive)
Mix together in a dipping dish. Allow flavor to develop for at least an hour or overnight.
* You could also use our Garlic olive oil or any of our single varietal, Ultra Premium, extra virgin olive oils.
The Spicy Olive's Balsamic Vinaigrette
1/2 cup The Spicy Olive's Traditional Aged 18 Yr. Balsamic Vinegar
3 Tbs. Dijon mustard or The Spicy Olive's Roasted Garlic Champagne Mustard
1 clove garlic, minced or 1/2 shallot, chopped finely
salt and pepper, to taste
1 cup The Spicy Olive's single varietal olive oil (Arbequina, Hojiblanca or Coratina for example)
Whisk together the first 5 ingredients. Whisk in the olive oil in a steady stream until well blended and dressing thickens and becomes almost creamy. Store extra vinaigrette in refrigerator for up to 2 weeks. Allow to come to room temperature on kitchen counter before using.
The Spicy Olive's Steak Marinade
1/4 cup The Spicy Olive's Tuscan Herb olive oil
1/4 cup The Spicy Olive's Traditional, Neapolitan Herb or Espresso balsamic
2 teaspoons Mortar and Pestle Burger & Steak Blend
Salt and Pepper to taste.
Use your favorite cut of steak. Rub the steak with Mortar & Pestle's Burger and Steak Blend & salt and pepper. Place steaks in ziplock bag and pour the Tuscan Herb olive oil and balsamic vinegar into bag. Seal and place in refrigerator for at least 2 hours or overnight. Grill to desired temperature, 130 degrees for rare, 140 for medium above 150 for well done.
