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1
Preheat the oven to 350.
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2
In a blender or food processor, puree the tomatoes with their juices until almost smooth.
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3
Heat the vegetable oil in a large enameled cast-iron casserole.
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4
Season the roast generously with salt and pepper and add it to the casserole.
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5
Brown the meat over moderate heat until crusty all over, 10 to 12 minutes.
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6
Transfer the roast to a platter.
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7
Melt the butter in the casserole.
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8
Add the onions, carrots and celery and cook over moderate heat, stirring, until barely softened, about 5 minutes.
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9
Add the garlic and cook until fragrant, about 2 minutes.
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10
Sprinkle in the flour and cook, stirring, until incorporated, about 1 minute.
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11
Gradually stir in the diluted beef broth.
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12
Add the tomatoes, soy sauce, chili sauce and sugar and bring to a simmer.
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13
Put the roast back in the casserole.
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14
Cover the casserole and cook the meat in the oven for 2 hours, turning it halfway through.
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15
Add the potatoes, cover and cook for about 30 minutes longer or until both the meat and the potatoes are fork-tender but not falling apart.
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16
Transfer the roast to a cutting board and cover loosely with foil.
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17
Using a slotted spoon, transfer the vegetables to a large deep platter, cover and keep warm.
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18
Thickly slice the meat across the grain and arrange it on the platter.
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19
Return the casserole to high heat and boil the sauce, skimming frequently, until thickened and reduced to about 5 cups.
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20
Season the sauce with salt and pepper, pour it over the meat and vegetables and serve.
