You know how some dishes has a history deeply entrenched in them? This is one: my husband's grandmother made this for years, passed it along to his mom, and it is a mainstay at her house - for all family meals, etc. She uses the same heavy pot that her mother-in-law used. I cooked it in a dutch oven, and it worked perfectly.
~2 lbs. chuck roast, fat trimmed
1 medium yellow onion, chopped
4-6 cloves garlic, minced
28 oz. tomato sauce
2 small cans tomato paste
salt & pepper to taste
Coat bottom of heavy pot with olive oil; heat on medium. Saute onions and garlic until translucent.
Add meat and brown on all sides, sprinkling with salt and pepper.
Reduce heat to med-low and simmer for up to an hour. Add sauce and paste, stir, and simmer on low for 3-5 hours or until meat is fork-tender.