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

Browse by ingredient

Instructions

1. Preheat oven to 300°.
2. 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.
3. Cut roast into 1/4-inch-thick slices and serve with sauce and garlic.