In an oven: Heat oven to 300°F (150°C). Coarsely chop tomatoes with their juice in a food processor (Gourmet’s suggestion) or go at them in their can with kitchen shears (my lazy preference) to break them up. 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. Braise in middle of oven, covered, until very tender, 3 to 4 hours.

In an Instant Pot or Electric Multi-Cooker: Coarsely chop tomatoes with their juice in a food processor (Gourmet’s suggestion) or go at them in their can with kitchen shears (my lazy preference) to break them up. Put roast in cooking insert. Pour tomatoes over 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, and take out the roast and test for doneness. If it is not cooked to your liking, return to the pot for another 5 to 10 minutes at the same setting — meat/stew at high pressure. Once it is done, if you wish, press Cancel, transfer the meat to a serving dish, press Sauté and let the sauce in the pot reduce for 10 to 20 minutes, until your desired thickness is achieved, then pour it over the meat.

Both methods, to serve: Cut roast into ¼-inch-thick slices and serve with sauce, garlic, squeezed from its peels (or you can leave others to do this) and orzo (Gourmet’s suggestion, of course not gluten-free), mashed potatoes (recipe at the end) or crusty bread. Leftovers shredded over egg noodles sound wonderful as well.