2 (14 oz.) cans whole tomatoes
1 (2 to 3 lb.) chuck roast
2 scant tbsp. salt
2 cloves garlic, minced
1 can beef broth
1 tbsp. fresh ground pepper
1/4 c. dry Marsala

Place roast in pan. Mash tomatoes. Mix with other ingredients. Pour over roast. Cover. Add 4 to 5 sliced carrots, 1 quartered onion, 1 cup Marsala, 1 tablespoon crushed red pepper and 1 bay leaf. Place in 350 to 375 degree oven until tender. Serve with potato gnocchi.