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Recipe Instructions:

Ingredients
1 28-ounce can whole tomatoes
1 (3 to 3 1/2 pound) boneless beef chuck roast, tied with a string
1 head garlic, separated into cloves, left unpeeled

In an oven: Heat oven to 300°F (150°C). Coarsely chop tomatoes with their juice in a food processor (Gourmet’s suggestion) or go at them in their can with kitchen shears (my lazy preference) to break them up. Put roast in an ovenproof 4- to 5-quart heavy pot or a casserole dish with a lid — a tight fit is just fine, as it will shrink very soon. Pour tomatoes over roast and scatter garlic around it. Season generously with salt and pepper. Braise in middle of oven, covered, until very tender, 3 to 4 hours.