Use a cross rib roast (a.k.a chuck shoulder roast, chuck arm roast, chuck eye roast)
Add tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours or until roast is fork-tender.
Remove roast; keep warm. Skim fat from cooking liquid. Return liquid to stockpot; bring to a boil. Cook 8 to 10 minutes or until sauce is reduced to 2 cups.
Carve roast into thin slices; top with sauce.