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. ---------------------------------------------------------------------------
Nutrition
Ingredients
