Swiss Steak

I am an avid watcher of Cooks Country.  Just love all the great recipes they have.  Some I would make others, well ya know not all things appeal to all of us.  With that said maybe twice I've had Swiss Steak and both times thought to myself....EWWWW this is just terrible.  I am not particular fond of meat that is cooked to death, I don't like meat loaf or pot roast so when I made this my   thoughts were,  Gee sure hope it's better than what I remember.  According to Bridgette on cooks country the norm for Swiss Steak is to use Round Steak, which she said when it's cook long and slow can have the texture of Liver ....a Triple EWWWWW.  She said the meat does not have enough fat running through it and you should use a Blade Roast.  Well never heard of that but when I watched the show again ( I dvr them and save them) they showed the cut of meat came from the shoulder so that was a big help.  It's from the chuck family.
So here's the recipe and my thoughts of this dish are posted at the end.
You need a large Dutch Oven with lid. 5.5 or 6 quart
Printable:
Ingredients:
3 - 4 1/2 lb. blade roast (from the shoulder) cut into 1 1/2 - 2 inch steaks
1  - 14 oz can  of diced tomatoes
3 cloves of garlic minced
1 whole onion sliced
1 TBL vegetable oil
2 TBL tomato paste
1 TBL AP flour
1 1/2 cups chicken stock
1/2 tsp. dried thyme
 salt and pepper

Directions:
In a large dutch oven heat the oil.   Cut the roast in steaks and pat dry.  Salt and pepper each side.  When oil is ready sear the meat only doing about 4 pieces at a time. *that way you won't stew it and will get a good sear*.  Set aside.  Then add onions and saute until clear and slightly browned.  Add the garlic, tomato paste and flour and continue to stir (about a minute or 2).  Add the tomatoes, stir, add the chicken stock and bring to a boil.  Remove from the heat and add the meat and any juice from the plate.  Place in a 300 degree oven and cook on middle rack for about 2 hours.  I cooked mine 2 hours and 15 minutes.  When done remove the meat and place on a platter and cover and let rest 10 minutes.  To the sauce add 2 TBL sun dried tomatoes chopped and a good hand full of fresh chopped parsley.
When ready to serve spoon some sauce over the meat.  Enjoy!

For my comments:  I thought this was a very tasty dish and will make it again.  I was not sure what to have with it so since it had a tomato base sauce I had pasta and corn.  The meat was very tender and had lots of flavor.  It was of course cooked similar to pot roast but I will say I did enjoy it very much.  Maybe my taste buds are changing again.  They say that happens.  I think this would be a great comfort food in the winter.
Thanks for stopping by and hope you try this.  Have a great day and Remember to Find the Time to do All the Things You Love.
Donna