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Ingredients
- 1 (28-oz) can whole tomatoes, including juice
- 1 (3- to 31/2-lb) boneless chuck roast
- 1 head garlic, separated into cloves (unpeeled)
- Accompaniment: orzo
Method
- Preheat oven to 300.
- Coarsely chop tomatoes with juice in a food processor.
- Put roast in an ovenproof 4- to 5-quart heavy pot or a casserole dish with a lid.
- Pour tomatoes over roast and scatter garlic around it.
- Season with salt and pepper.
- Braise in middle of oven, covered, until very tender, 3 to 4 hours.
- Cut roast into 1/4-inch-thick slices and serve with sauce and garlic.
