From: Fine Cooking
1 Beef Chuck Roast (abt 4½ lbs)
¼ C Chili Powder
4½ tsp Kosher Salt
2 Tbsp Light Brown Sugar
2 tsp Ground Cumin
1 tsp Dried Oregano
¼ tsp Ground Allspice
1 Can Diced Tomatoes (28 oz)
2 Medium Onion, chopped
6 Large Cloves Garlic, thinly sliced
Combine the chili powder, salt, sugar, cumin, oregano and allspice in a small bowl. Meanwhile, using a paring knife, trace the fat seams of the roast and around the bone, if present, to make a series of deep incisions on both sides, without completely separating the muscles. Coat the meat all over with the rub and massage it between the muscles and on all sides of the roast.
Put the meat in a Dutch oven or high-sided skillet that fits it snugly. Cover and refrigerate for at least 12 hours and up to 3 days.
Remove the meat from the refrigerator and let sit and room temperature for 1-1½ hours before cooking. Position a rack in the center of the oven and heat to 300° F. Uncover the beef and add the tomatoes, onion, garlic and ½ cup of water. Cover tightly and cook until the meat is fork-tender, 3-3½ hours.
Leaving the liquid and vegetables in the pot, transfer the meat to a rimmed baking sheet to cool slightly. Separate the meat into large chunks and discard any fat.
Skim the fat from the broth. Return the meat to the pot and arrange the pieces in a single layer. (The dish can be prepared up to this point and refrigerated for 1-2 days. Reheat the meat at 300° F, covered, for 30 minutes before proceeding with the recipe)
Raise the oven temperature to 425° F. Cook the beef, uncovered, until the exposed surface is deeply browned, flipping once, about 40 minutes. Serve with the vegetables and sauce and season to taste with salt.