Swiss Steak - Cook's Country

This recipe appeared on America's Test Kitchen today and DH has to have it!

• Ready In: 2 hrs 15 mins
• Serves: 6-8

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 1/2ounce) can diced tomatoes
• 1 1⁄2 cups chicken broth (low sodium)
• 1  tablespoon sun-dried tomato, minced
• 1  tablespoon fresh parsley, finely chopped

Directions

1. Preheat oven to 300 degrees F.
2. 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.
3. Pat each steak dry with paper towels and season generously with salt and pepper.
4. 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.
5. Add onions to now empty pot and cook until softened, 5 minutes.
6. Add garlic, thyme, tomato paste, flour and cook until fragrant, about 1 minute.
7. Stir in diced tomatoes and chicken broth; bring to a boil.
8. Return steak and any accumulated juices; transfer to oven, cover, and cook until fork tender, about 2 hours.
9. Transfer steaks to a platter and tent with foil to keep warm; skim fat from sauce.
10. Stir in sun dried tomatoes and parsley; season with additional salt and pepper, if needed.
11. Pour sauce over steaks and serve.