All you need:
3 pounds beef chuck roast, cut into 3 equal pieces
1 head garlic, cloves smashed and peeled
2 large onions, rough chopped
1 tablespoon dried oregano
4 cups low-sodium beef broth
Coarse salt and ground pepper

All you do:

Slow-Cooker Method
Place beef in a 5-to-6-quart slow cooker, Top with garlic, onion, oregano and broth. Season with salt and pepper. Cover and cook on high until beef is tender and can be pulled apart with a fork, 6 to 7 hours.

Oven Method

Preheat oven to 275 degrees. Place beef in a large Dutch oven. Combine beef, garlic, onion, oregano and broth. Season with salt and pepper. Cover and cook until beef is tender and can be pulled apart with a fork, 5 to 6 hours.

Note:
This recipe can be done a day or two ahead of time.
You will not use all the beef for the tamale recipe. Leftover beef can be refrigerated for up to 5 days. Serve leftovers heated up on a toasted hoagie bun topped with Mom and Me Premium Italian Pepper Sauce.