Garlic and tomato braised beef

The best 3-ingredient recipe ever. From Gourmet Magazine, by way of Smitten Kitchen.

Garlic and tomato braised beef
serves 6

28 ounce can of whole tomatoes
3.0-3.5 pound boneless beef chuck roast, tied with a string
1 head garlic, separated into cloves, left unpeeled

Preheat the oven to 300°F. 

Tie up the roast into an evenly shaped log with butcher's twine. Put it in an ovenproof casserole with a lid, such as a Dutch oven.

Coarsely chop tomatoes with their juice in a food processor (or just chop them in their can with kitchen shears). Pour chopped tomatoes over the roast. 

Scatter unpealed garlic cloves around it. 

Season generously with salt and pepper. 

Braise for 3-4 hours, covered, in the middle of oven. 

Cut roast into 1/4-inch-thick slices and serve with sauce and garlic (squeezed from its peels), over orzo pasta.