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1
Preheat the oven to 325 degrees F.
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2
Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil.
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3
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.
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4
Turn off the heat and reserve.
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5
Heat a large Dutch oven over medium-high heat.
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6
Add a thin layer of oil to the pan.
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7
Pat the meat dry and season very liberally with salt and pepper.
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8
Brown the meat to a deep brown all over, 12 to 15 minutes.
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9
Peel the potatoes and very thinly slice them lengthwise into planks.
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10
Slice the tomatoes working over a bowl to catch their juices.
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11
Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme.
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12
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.
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13
Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper.
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14
Scatter a few leaves of torn basil.
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15
Repeat the layers.
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16
Do not add basil to the top layer of tomatoes.
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17
Cover the pan and roast the meat in the oven until very tender, 4 hours.
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18
Cool and store for make-ahead meal.
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19
To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour.
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20
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.
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21
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.
