Name: Swiss Steak
Prep time: 15 min
Cook time: 2 h 20 min
Total time: 2 h 35 min
Yield: 6
Cuisine: American
Ingredients: 2 pounds (907 g) eye of round roast; 1/2 teaspoon Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by volume; 1 teaspoon freshly ground black pepper, plus more to taste; 1/4 cup (30 g) all-purpose flour; 3 tablespoons (45 ml) neutral oil, such as canola or grapeseed; 1 large yellow onion (about 10 ounces; 285 g), halved, peeled, and sliced 1/4-inch thick; 3 ribs celery (about 150 g), sliced 1/4-inch thick; 2 cloves (10 g) garlic, minced; 4 medium carrots (about 300 g), peeled and cut on a bias into 1 1/2-inch chunks; 1/4 cup (65 g) tomato paste; 2 cups (480 ml) homemade beef stock or homemade or store-bought low-sodium chicken stock; 1 tablespoon (15 ml) less-sodium soy sauce

1 Adjust oven rack to middle position and preheat the oven to 325°F (163C).

2 Cut the roast into four 1-inch-thick steaks, approximately 8 ounces (226 g) each. Aggressively pound both sides of each steak with the spiked side of a meat mallet until about 1/2 inch thick. Season generously with salt and pepper. Spread flour in a shallow dish, then dredge the steaks and shake off the excess, so that only a thin coating remains.

3 In a heavy braising pan (preferred) or large skillet, heat oil over medium-high heat until shimmering. Add steaks and sear on each side until browned, about 3 minutes per side. If there isn't room in the pan for all the steaks, sear in two batches. Transfer steaks to a plate.

4 Reduce heat to medium and add onion, celery, carrots, 1/2 teaspoon kosher salt, and 1 teaspoon pepper. Cook, stirring occasionally and scraping any browned bits off the bottom of the pan, until onion is softened and translucent, about 7 minutes. Add garlic and cook just until fragrant, about 1 minute.

5 Stir in tomato paste and cook, stirring constantly, until it darkens, smells toasted, and begins to brown on the bottom of the pan, about 3 minutes. Add stock, soy sauce, and another pinch of black pepper and stir to combine, scraping any browned bits off the bottom of the pan.

6 Return steaks to pan, turning once to coat in sauce. Bring to a bare simmer over medium heat. You should see only small bubbles around the edges. Cover and transfer to oven.

7 Braise in oven, until steak is tender and shreds easily with a fork and the internal temperature registers about 210°F (93°C) with a digital thermometer, about 2 hours, checking for tenderness after 1 1/2 hours. (Note that temperature isn't the most helpful indicator, as holding it at around 210°F temperature for an extended period of time is what makes it fork-tender.)

8 Carefully remove pan from oven, remove lid, and let rest until the sauce cools slightly and thickens, at least 10 minutes before serving. Season to taste with salt and pepper, if needed. Serve steaks over a bed of something starchy, such as mashed potatoes, buttered noodles, or white rice, ladling extra gravy over the top.