Start by pouring 6 tablespoons of a combination of olive oil and bacon grease. Saute' 3 anchovies in the oil until they disintegrate. I know I keep saying this but please try using the anchovies. They leave no anchovy flavor but rather add a deep caramelized flavor to the dish.
Finely dice a head of garlic. The garlic cooks through and caramelizes as it cooks so this dish does not end up with a pungent garlic flavor.
Use 4 or 5 large onions. These cook down a lot while cooking so don't be afraid to use a lot of them.
Sear on both sides in the hot oil until a crisp brown crust forms. Remove the roast from the pan and place on a plate.
Stir around and continue to cook over medium-high heat for a couple minutes. The onions will still be crisp.
I save my rosemary stems for recipes like this. I dry them and then when I have a piece of meat to braise or a stew or soup that needs to be simmered, I add the stems and they give me plenty of flavor.
Use hearty rolls. I used mini chiabattas. I spread them with garlic butter and placed them under the broiler until they just turned golden.
If you know any beef lovers they will be in beef heaven eating these. Another good, cheap, easy recipe for the masses.
This would also be wonderful serves over mashed potatoes or pasta!