This recipe was inspired by Aunt Gladys's beef, from Laurie Colwin (Gourmet, January 1992), and Nathalie Waag's leg of lamb with tomatoes and garlic (Gourmet, September 1986).
The best chuck roasts for this recipe come from the supermarket—fancy butcher shops' meat is too lean and often becomes dry when cooked.
Recipe information
Total Time
Active time: 15 min Start to finish: 4 1/4 hr
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Preheat oven to 300°.
Step 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.
Step 3
Cut roast into 1/4-inch-thick slices and serve with sauce and garlic.
