8 3lbchuck roast, boneless 1cnwhole tomatoes (28 oz) 2garlic heads, separared into cloces and peeled 1. Coarsely chop tomatoes with juice in food processor. 2. Season roast generously with salt and pepper. 3. Put roast in an ovenproof 4 to 5 quart heavy pot or casserole dish with a lid. 4. Pour tomatoes over roast and scatter garlic around ti. Add 1/2 cup water. 5. Braise in middle of oven, covered, at 350 degrees until very tender. About 3 to 4 hours.