SWISS STEAK

Add the tomato paste, beef broth, diced tomatoes, Worcestershire sauce, marjoram, thyme, paprika, and the browned beef. Gently scrape the bottom of the pot to remove the brown bits. Cover the pot and place in the oven at 350 degrees for 2 hours or until the meat is very tender.
Season with kosher salt and fresh ground black pepper to taste. If desired, serve over mashed potatoes, white rice, or egg noodles with the meat and sauce ladled over the top.
Notes
Use a meat mallet to tenderize your round steak. Cover the round steak with plastic and beat the round steak to about a 1/2 inch thick.
You can make this recipe in a Dutch oven, stock pot, ovenproof skillet, or casserole dish. Just cover it with aluminum foil if the vessel does not have an ovenproof lid before placing in the oven.
Peel the carrots so they have that beautiful bright orange color.
I like to use fire roasted tomatoes but diced tomatoes work well too.
Dried oregano may be substituted for dried marjoram. I like marjoram because it is a little sweeter, less pungent, and overall more subtle.
Store leftovers in an airtight container for up to 3 days. Reheat in the microwave at reduced power.
Freeze in a sturdy freezer container for up to 3 months. Defrost in the refrigerator overnight.
Nutrition
Calories: 640kcal | Carbohydrates: 22g | Protein: 51g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.04g | Cholesterol: 138mg | Sodium: 491mg | Potassium: 1181mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7873IU | Vitamin C: 8mg | Calcium: 54mg | Iron: 6mg