Recipe source. 

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

Steps

1. Heat oven to 300°F (150°C). Coarsely chop tomatoes with their juice in a food processor or go at them in their can with kitchen scissors to break them up.
2. 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.
3. Braise in middle of oven, covered, until very tender, 3 to 4 hours. 
4. Cut roast into 1/4-inch-thick slices and serve with sauce.