Oven-Braised Beef with Tomatoes and Garlic

In an oven: Heat oven to 300°F (150°C).

Coarsely chop tomatoes with their juice in a food processor or using kitchen shears in the can.

Place the roast in an ovenproof 4- to 5-quart heavy pot or a casserole dish with a lid.

Pour tomatoes over the roast and scatter garlic around it.

Season generously with salt and pepper.

Braise in the middle of the oven, covered, until very tender, for 3 to 4 hours.

In an Instant Pot or Electric Multi-Cooker: Coarsely chop tomatoes with their juice in a food processor or using kitchen shears.

Place the roast in the cooking insert.

Pour tomatoes over the roast and scatter garlic around it.

Season generously with salt and pepper.

Press the meat/stew button, and set the beef to cook at high pressure for 75 minutes.

Let the pressure release naturally for 10 minutes, then release the pressure manually.

Remove the roast and test for doneness. If not cooked to your liking, return to the pot for another 5 to 10 minutes at the same setting.

Once done, transfer the meat to a serving dish, press Sauté, and let the sauce reduce for 10 to 20 minutes, then pour over the meat.

Both methods, to serve: Cut the roast into 1/4-inch-thick slices and serve with sauce and garlic, squeezed from its peels, and orzo, mashed potatoes, or crusty bread.

Leftovers shredded over egg noodles are suggested.