5-6 pound chuck roast
12 cloves garlic, sliced in half
1 teaspoon dried oregano
1 teaspoon dried red pepper flakes
salt and pepper to taste
1/4 cup flavoured olive oil (suggested flavour: Tuscan Herb)
2 cups beef broth
Preheat oven to 425˚F with rack in middle position. Cover the roast with 24 slits, inserting half a garlic clove in each. Coat roast with olive oil and sprinkle with oregano, red pepper flakes, salt, and pepper.
Add roast to oven (in a roasting pan). Bake 20 minutes, then add broth to pan. Cover roast with foil, reduce heat to 300˚F, and roast for another 3 hours.
Serve as a standalone dish or make beef sandwiches with pickled vegetables.