2 lb. piece of boneless chuck steak about 3/4" thick
1 (35 oz.) can Italian style tomatoes
1 tsp. oregano
1 tsp. salt
1/2 tsp. parsley
2 cloves garlic, finely diced
1 med. onion, sliced

Place steak in a roasting pan. Crush tomatoes and place them on the steak, adding remaining liquid to the pan. Place sliced onions on top of the tomatoes. Sprinkle the oregano, salt and parsley over the steak.

Bake, uncovered at 350 degrees for 2 hours or until meat is tender when pierced with a fork. (If sauce tends to become too thick while cooking, add a small amount of water to the mixture.)

For an extra touch, three or four peeled potatoes may be added to the roasting pan in the last hour of cooking.