3.5 to 4 lb boneless top blade roast
salt and pepper
2 Tbs veg oil
1 onion sliced
3 garlic cloves, minced
1/2 tsp dried thyme
2 Tbs tomato paste
1 Tbs all purpose flour
1 can diced tomatoes
1 1/2 cups chicken broth
1 Tbs sun dried tomatoes in oil, patted dry and minced
1 Tbs finely chopped parsley
Adjust oven rack to middle position and heat to 300.
Cut roast into 8 steaks per instructions in notes
Pat steaks dry with paper towels and season with salt and pepper. Heat oil in skillet and brown 1/2 the steaks at a tie, bout 3 minutes per side. Transfer to plate.
Add onion and cook over medium heat until softened, about 5 minutes. Add garlic, thyme, tomato paste, and flour, cook until fragrant, about 1 minute. Stir in diced tomatoes and broth. Bring to a boil. Return steaks and any juices to pan. Roast covered until steaks are fork tender, about 2 to 2 1/2 hours.
Let rest 5 minutes then skim any fat from surface. Stir in parsley and sun dried tomatoes. Season with salt and pepper.
Butchering top blade roast:
Cut roast in half crosswise.
Cut each half in half to yield 4 pieces.
turn each piece on its side to expose the line of gristle running through the center of the roast.
Slice through the meat on either side of the gristle to produce 2 steaks.
Repeat for the other 3 pieces.