Begin by placing the bottom round roast on a cutting board. Using a meat tenderizer or fork, gently pound the beef slices to tenderize them. Season the meat generously with salt and pepper.

Next, coat the beef slices in ½ cup of flour, ensuring even coverage on all sides. Set the coated steak aside while you heat up your skillet.

In a large skillet, heat 3 tablespoons of olive oil over medium-high heat. Carefully add the dredged beef slices and sear them for 4-5 minutes on each side until beautifully browned. Remove the meat from the skillet and set aside.

In the same skillet, add the remaining olive oil and reduce the heat to medium. Toss in the sliced onion and sauté for 3-4 minutes until they become translucent. Then add the minced garlic and cook for an additional minute.

Stir in 1 tablespoon of tomato paste and cook for about a minute. Add the diced tomatoes, beef broth, Italian seasoning, and Worcestershire sauce. Mix well and bring the sauce to a gentle simmer.

Return the seared beef slices to the skillet, immersing them in the sauce. Cover the skillet with a lid, reduce heat to low, and let it simmer gently for 1.5 hours. Stir occasionally and check for tenderness.

After simmering, taste the sauce and adjust any seasonings if needed. Garnish with freshly chopped parsley. Serve with rice, mashed potatoes, or egg noodles.