Swiss Steak - Cook'S Country - cooking recipe

Ingredients

3 1/2 - 4 lbs beef blade roast, boneless top blade
2 tablespoons vegetable oil
1 onion, sliced thinly in to half moons
3 garlic cloves, minced
1/2 teaspoon dried thyme
2 tablespoons tomato paste
1 tablespoon all-purpose flour
1 (14 1/2 ounce) can diced tomatoes
1 1/2 cups chicken broth (low sodium)
1 tablespoon sun-dried tomato, minced
1 tablespoon fresh parsley, finely chopped

Preparation

Preheat oven to 300 degrees F.
Cut roast, crosswise, into 4 even pieces; turn each piece on it's side and carefully cut out the gristle so that you have created 2 new steaks.
Pat each steak dry with paper towels and season generously with salt and pepper.
Heat 1 tablespoon of the oil in a Dutch oven over medium high heat; brown half the steaks for about 3 minutes per side, remove, and brown the remainder.
Add onions to now empty pot and cook until softened, 5 minutes.
Add garlic, thyme, tomato paste, flour and cook until fragrant, about 1 minute.
Stir in diced tomatoes and chicken broth; bring to a boil.
Return steak and any accumulated juices; transfer to oven, cover, and cook until fork tender, about 2 hours.
Transfer steaks to a platter and tent with foil to keep warm; skim fat from sauce.
Stir in sun dried tomatoes and parsley; season with additional salt and pepper, if needed.
Pour sauce over steaks and serve.