This recipe is taken from Cook’s Country magazine (December 2009).
1 (3 1/2 to 4 lb) boneless top blade roast …which they cut into 8 pieces eliminating the gristle that runs through it. I used a Chuck shoulder roast/English cut that was on sale.
2 T vegetable oil
1 onion, halved and sliced thin
3 garlic cloves, minced
1/2 t dried thyme
2 T tomato paste
1 T flour
1 (14.5 oz) can diced tomatoes
1 1/2 c chicken broth
1 T sun-dried tomatoes packed in oil, rinsed, patted dry, and minced ( I reconstituted some of my garden dehydrated tomatoes in olive oil overnight then used them)
1 T finely chopped fresh parsley
Adjust oven rack to middle position and heat oven to 300 degrees.
Pat steaks dry with paper towels and season with salt and pepper. Heat 1 T oil in Dutch oven over medium-high heat just until smoking. Brown the steaks, about 3 minutes per side. Transfer to plate and repeat with remaining oil and steaks.
Add onion 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 a boil.
Return steaks and any accumulated juiced to pan. Transfer to oven and braise, covered, until steaks are fork-tender, about 2 hours (I did 2 2/2 hours since my single piece was bigger). Transfer steaks to platter, tent with foil, and let rest 5 minutes. Skim fat from sauce. Stir in sun-dried tomatoes and parsley. Season with salt and pepper. Pour sauce over steaks. Serve.