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Oven-Braised Beef with Tomato Sauce and Garlic

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Oven-Braised Beef with Tomato Sauce and GarlicRomulo Yanes

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.

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