Recipe by threeovens
This recipe appeared on America's Test Kitchen today and DH has to have it!
Top Review by mary5864
Such an amazing recipe! I have made this for years since I first saw it on Cook's Country. Cook it "low and slow" in the oven, and serve it with mashed potatoes for total comfort food. The meat should fall off the fork when you poke it in the dutch oven or covered pan. Make sure it's well sealed during cooking to keep in the juices. A great fall and winter recipe, I cook it with fire-roasted canned tomatoes. Spectacular!
- 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
Directions See How It's Made
- 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.