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Cut roast crosswise into four 1 1/2- to 2-inch-thick steaks. Cut each steak in half with the grain to make 8 smaller steaks (4 to 5 ounces each).
Combine thyme, rosemary, paprika, salt and pepper in a small bowl. Rub all over the steaks.
Heat 1 tablespoon oil in a shallow large pot or high-sided skillet over medium-high heat. Add the steaks and cook until nicely browned on the bottom, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 minutes. Transfer to a plate.
Add the remaining 1 tablespoon oil to the pan, reduce heat to medium and add sausage. Cook, stirring, until beginning to color, 2 to 5 minutes. Stir in onion, celery and carrot; cover and cook, stirring occasionally, until softened, 8 to 10 minutes. Stir in bell pepper and garlic; cover and cook until the pepper is softened, 3 to 5 minutes more. Uncover and add wine. Bring to a boil, stirring to scrape up any browned bits, and cook until the wine is reduced by half, about 3 minutes. Stir in tomatoes, broth and bay leaves.
Return the steaks and any accumulated juices to the pan, submerging them in the sauce. Bring to a boil. Reduce heat to maintain a simmer, cover and cook, turning the steaks every 30 minutes, until the meat is fork-tender, about 1 1/2 hours.
Transfer the meat to a plate. Stir half the scallions into the sauce and bring to a boil. Boil, uncovered, until the sauce is intensified but not too thick, 5 to 10 minutes. Discard bay leaves. Return the meat to the sauce. Sprinkle with the remaining scallions.