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.