Herb Swiss Steak - slowly braised top round

My house smells so delicious right now! I will serve this with rice and a mixed leafy green salad tonight for dinner. What do you do with top round roast? Herb Swiss Steak! This is a recipe I found for cuts that require moist heat while cooking and tenderizing with a mallet. Here follows a recipe for Herb Swiss Steak: 

Ingredients:

1-2lbs pounds Top Round Roast or round steak, 1/2 inch thick slices or cubed steak

2 tablespoons olive oil 

salt & pepper

1 can (14.5 oz) diced tomatoes plus juice

2 garlic cloves, chopped

1 medium onion, quartered and sliced thinly

1/2 cup chopped celery

1/2 broth or water (if necessary)

1/2 teaspoon ground marjoram

dash thyme

1/2 teaspoon garlic powder

Salt & pepper to taste

Directions: 
In a large heavy skillet, heat oil over med-high heat. Cut beef into serving size pieces then pound with pointed side of meat mallet, flatten slightly. Sprinkle with salt & pepper. Sear in oil until browned. Add remaining ingredients and reduce and simmer for 2-3 hours or until meat is tender. Add water or broth to ensure that meat is mostly covered. This will prevent your meat from becoming too dry. Check frequently and add more water or broth if necessary.

 

Dinner is served!