4-5 lb Chuck OR Bottom Round OR Top Sirloin Roast
6 cloves sliced Garlic
4 sliced Onions
2 tbsp chopped Thyme
4-5 peeled Russet Potatoes (sliced lengthwise)
28-32 oz sliced or crushed canned San Marzano Tomatoes
1 1/2 cups Red Wine
2 sprigs chopped Rosemary Leaves
Salt & Pepper
Preheat your oven to 325 F.
Heat olive oil on medium in a large skillet.
Sweat onions and garlic in the skillet for 20-30 minutes, until they turn light caramel and become soft.
Season meat generously with salt and pepper.
On medium high, heat olive oil in a dutch oven and brown the meat all over.
Use wine to deglaze the pan.
Arrange half your onions atop the meat.
Season this with thyme, salt, and pepper.
Arrange half your potatoes on top of the onions.
Dress this with olive oil, salt, pepper, rosemary, and Parmigiano.
Atop the potatoes, pour half the tomatoes with their juices, also seasoning this layer with salt and pepper.
Scatter basil leaves over this.
Repeat the layers of onions, potatoes, and tomatoes.
Cover and roast for 2 1/2 hours.
Turn off the heat but leave the pot in the oven for one more hour.
Once finished, cut in chunks and serve cooking sauce on the meat.