Preheat the oven to 325 degrees F.
Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light
caramel in color, 20 to 30 minutes. Turn off the heat and reserve.
Heat a large
Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes.
Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices.
Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the
onions and
dress the
potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes.
Cover the pan and
roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.
To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot,
drizzle the top of the meat with oil, sprinkle with
cheese, and
broil to lightly
crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices.
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By RadsinPDX
Lake Oswego, OR
on February 24, 2012
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This was hands down delicious. I could not believe how relatively easy it was. If I would change anything, I would probably leave out the potatoes and just use rice to soak up the goodness -- I used two potatoes and that was plenty. Definitely this will be a standard in our home. Go Grandpa!
By Camp Nanny
Leavenworth, Kansas
on January 24, 2012
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This was fantastic. My daughter-in-law and her sister came over and I didn't think there was going to be anything left for dinner. The beef was so tender and the flavor was wonderful. This will be a favorite for the whole family from now on.
By Heather U.
Beverly, MA
on December 11, 2011
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This is amazing--love it! I used a 4-lb chuck roast this the second time I prepared this. Added in some big chunks of carrot, which was a great addition (but it's fabulous as is. Served with ciabatta on the side to soak up the juices. The meat is so tender you can dish it up with a spoon. Mmm
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