"I went to the supermarket and they had packages of blade steak on sale, plus a few were about to expire so they were an additional $2 off. So I got a couple pounds of steak (not really a staple on my current budget) for about two bucks.
I go home and google it, and read that blade steak is super tough and really only good if slow braised. But I didn't want to go back to the store, and I was out of celery and carrots.
I had a half bulb of fennel, an onion that was about to go south, and some leftover sundried tomatoes.
So I whizzed that into a paste in the food processor.
Browned the meat well with Salt & Pepper, then took the meat out and browned the paste. Added a little tomato paste
put the meat back in, added a couple of bay leaves, and let the thing cook low and slow for 3 hours.
The result was a delicious pot roast that was soft as butter. The sun drieds added a piquant umami flavor to the sauce. Not bad! And great served with horseradish mashed potatoes.