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Serves 6 to 8
Top blade-roast may also be labeled chuck roast first cut, top chuck roast, flat iron roast, or simply blade roast. Use low-sodium chicken broth or the gravy will be too salty.
Ingredients
1 (3 1/2-to 4-pound) boneless top blade roast (see note)
Salt and pepper
2 tablespoons vegetable oil
1 onion, halved and sliced thin
3 garlic cloves, minced
1/2 teaspoon dried thyme
2 tablespoons tomato paste
1 tablespoon all-purpose flour
1 (14.5-ounce) can diced tomatoes
1 1/2 cups low-sodium chicken broth
1 tablespoon sun-dried tomatoes packed in oil, rinsed, patted dry, and minced
1 tablespoon finely chopped fresh parsley
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1st Keep
 romagirl
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