3 lb. beef chuck roast
1 tbsp. olive or vegetable oil
2 cloves garlic, minced or pressed
1 tbsp. dried rosemary
2 tsp. salt
3/4 tsp. coarsely ground black pepper
3 c. dry white wine or water
2 lg. tomatoes, cut into wedges for garnish

1. In heavy casserole, brown meat in the oil on both sides. Add garlic and saute for two minutes. Add rosemary, salt, black pepper and wine.

2. Cover and bake at 350 degrees for 2 hours or until meat is very tender. (Time will vary slightly depending on the tenderness of the roast.) Meat should cut easily with a fork but not be stringy.

3. Remove meat onto platter and keep warm. Strain juices into wide skillet. Boil until juices are thickened and syrupy. Spoon over meat.

4. Cut meat into thick slices, removing bones. Serve immediately, garnished with tomato wedges.