Begin by placing your bottom round or top round steak on a clean cutting board. Use a meat mallet to pound the steak down to a uniform thickness of about 1/2 inch, which will ensure it remains tender throughout the cooking process. Generously season both sides with kosher salt and freshly ground black pepper.

Next, lightly coat the seasoned steak in all-purpose flour. Make sure to shake off any excess flour to avoid clumping. Set the dredged steak aside on a plate.

In a large Dutch oven, heat about 2 tablespoons of vegetable oil over medium-high heat. Carefully place the dredged steak in the hot pot. Sear for about 4-5 minutes on each side until you achieve a rich, golden-brown crust. Once browned all over, remove the steak from the pot and set it aside to keep it warm.

Using the same pot, add chopped yellow onions and carrots to the remaining oil. Stir constantly for about 5-7 minutes until the onions become translucent and tender. Reduce the heat slightly and stir in minced garlic, cooking for an additional minute until fragrant.

Return the browned steak to the pot and stir in tomato paste, low sodium beef broth, diced tomatoes, and Worcestershire sauce. Sprinkle in dried marjoram, dried thyme, and paprika. Stir well to incorporate all the flavors and prevent sticking.

Cover the Dutch oven with a tight-fitting lid and transfer it to an oven preheated to 350°F (175°C). Bake for about 2 hours, or until the beef becomes incredibly fork-tender.

After baking, remove the pot from the oven. Taste the sauce and adjust seasonings if necessary. Serve over fluffy mashed potatoes, rice, or noodles, ladling the rich tomato gravy generously over the dish.