Ingredients
- 1 (3 1/2 - 4 pound) boneless top blade roast (also labeled chuck roast first cut, top chuck roast, or simply blade roast.)
- salt and pepper
- 2 tablespoons vegetable oil
- 1 onion, halved and sliced thin
- 3 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 2 tablespoons tomato paste
- 1 tablespoon all-purpose flour
- 1 (14.5 ounce) can diced tomatoes
- 1 1/2 cup low-sodium chicken broth
- 1 tablespoon sun-dried tomatoes packed in oil, rinsed, patted dry, and minced
- 1 tablespoon finley chopped fresh parsley
Preparation
Step 1
1. Adjust oven rack to middle position and heat oven to 300 degrees. Cut roast crosswise into quarters and remove line of gristle to yield 8 steaks.
2. Brown steaks. Pat steaks dry with paper towels and sean with salt and pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat. Brown 4 steaks, about 3 minutes per side. Transfer to plate and repeat with remaining oil and steaks.
3. Add onions to empty pot and cook until softened, about 5 minutes. Add garlic, thyme, tomato paste, and flour and cook until fragrant, about 1 minute. Stir in diced tomatoes and broth and bring to boil.
4. Return steaks and any accumulated juices to pan. Transfer to oven and braise, covered, until steaks are fork-tender, about 2 hours. Transfer steaks to platter. Skim fat from sauce. Stir in sun-dried tomatoes and parsley. Season with salt and pepper. Pour sauce over steaks. Serve with mashed potatoes.
Note: I have added the sun-dried tomatoes before transferring to oven.