Preheat oven to 350 Degrees
1 (3-1/2 TO 4 pound) Boneless Top Blade Roast OR Thin Sliced Sirloin Steaks
Garlic Salt and Pepper
2 tablespoons Canola Oil
1 large Onion, halved and sliced thin
2 tablespoons Tomato Paste
1 tablespoon unbleached All-Purpose Flour
4 Garlic Cloves, minced
1/2 teaspoon dried Thyme
1 (14.5 ounce) can Diced Tomatoes
1-1/2 cups Chicken Broth (I use Campbells)
1 tablespoon Sun Dried Tomatoes, packed in oil, minced
1 tablespoon Fresh Parsley, finely chopped
Pat steaks dry with a paper towel and season with garlic salt and pepper.
Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat. Brown steaks in groups, making sure not to crowd the steaks, about 3 minutes per side (my stove took a little longer).
Transfer steaks to plate and repeat with the remaining 1 tablespoon oil and steaks.
Add the onion to the empty pot and cook until softened, about 5 minutes. Add the tomato paste, flour, garlic and thyme and cook until fragrant, about 1 minute. Stir in the diced tomatoes and broth and bring to a boil
Return the steaks and any accumulated juice to the pot. Transfer the pot to the oven and braise, covered, for 1 hour at 350 degrees, decrease heat to 325 degrees for 30 minutes and then decrease heat to 300 degrees for the last 30 minutes.
Transfer the steaks to a platter, tent with foil, and let rest for 5 minutes. Skim the fat from the sauce. Stir in the sun-dried tomatoes and season with salt and pepper. Pour over the steaks and serve over mashed potatoes or on the side. Sprinkle with parsley.