Heat oven to 300°F (150°C). Coarsely chop tomatoes with their juice in a food processor or use kitchen shears to break them up in the can. Put roast in an ovenproof 4- to 5-quart heavy pot or a casserole dish with a lid. Pour tomatoes over roast and scatter garlic around it. Season generously with salt and pepper. Braise in middle of oven, covered, until very tender, 3 to 4 hours.

Coarsely chop tomatoes with their juice in a food processor or use kitchen shears to break them up in the can. Put roast in cooking insert. Pour tomatoes over roast and scatter garlic around it. Season generously with salt and pepper. Press the meat/stew button, and set the beef to cook at high pressure for 75 minutes. Let the pressure release naturally for 10 minutes, then release the pressure manually, and take out the roast and test for doneness. If it is not cooked to your liking, return to the pot for another 5 to 10 minutes at the same setting. Once it is done, if you wish, press Cancel, transfer meat to a serving dish, press Sauté and let the sauce in the pot reduce for 10 to 20 minutes until your desired thickness is achieved, then pour it over the meat.

Cut roast into 1/4-inch-thick slices and serve with sauce, garlic squeezed from its peels, and orzo, mashed potatoes or crusty bread. Leftovers shredded over egg noodles are also wonderful.

Like almost all braises, this is even better on the second day. Let it cool to room temperature, then chill it in the fridge until needed. Defat the sauce before warming and rewarm at 300°F for 30 to 45 minutes.