Swiss Steak with Tomato Gravy

By cserumga

Ingredients

• 1 (3 1/2-to 4-pound) boneless top blade roast (see note)
• 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 cups low-sodium chicken broth
• 1 tablespoon sun-dried tomatoes packed in oil, rinsed, patted dry, and minced
• 1 tablespoon finely chopped fresh parsley

Details

Servings 6
Adapted from cookscountry.com

Preparation

Step 1

1. BUTCHER ROAST Adjust oven rack to middle position and heat oven to 300 degrees. Following photos at left, cut roast crosswise into quarters and remove line of gristle to yield 8 steaks.

2. BROWN STEAKS Pat steaks dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat just until smoking. Brown 4 steaks, about 3 minutes per side. Transfer to plate and repeat with remaining oil and steaks.

3. ADD AROMATICS 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 boil.

4. BRAISE STEAKS 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, 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.

Note: Top blade-roast may also be labeled chuck roast first cut, top chuck roast, flat iron roast, or simply blade roast. Use low-sodium chicken broth or the gravy will be too salty.