This is a delicious dish that we have often around our abode. Uses a cheap fatty cut of beef, like chuck.
The extra sauce goes exceptionally well with pasta (or mashed potatoes...)

Take 4 lb beef pot (rump) roast, dredge in flour, brown over high heat in a few tablespoons of cooking oil.
Add 2c water (or red or white wine to deglaze), 28oz canned whole Italian tomatoes, 3 tsp salt, 2 tsp pepper,
2 tsp chili powder, 2 bay leaves, 1 tsp thyme, 1 large quartered onion, 1/4 cup sherry or port,
plus generous pinches of marjoram, basil, rosemary, crushed red peppers, cayenne, and a few shakes of Tabasco.
Sometimes I will add a whole Habanero pepper from the garden (completely disintegrates when finished cooking).
There should be enough sauce to just cover the meat, if not, add more canned (or stewed) tomatoes.
Bring to boil, then simmer 2 1/2 hours, covered. MMMMMMM! Adapted from Three Rivers cookbook, vol. 1 (1973).