Heat up a large cast iron pot on medium high. Drizzle in a few tablespoons of oil.
Slice onions and add them into the pot along with your garlic cloves. Season with salt and pepper and let them cook for a few minutes. Place roast on top of the onions and season with italian herbs, salt and pepper.
Lower the heat to low. Pour in the diced tomatoes and chicken stock. Cover the pot and let cook for 3 hours or until beef is fork tender.
Serve this over spaghetti with parmesan and fresh basil, or would be great with polenta, rice or potatoes! Enjoy!