Ingredients:
2 (2 lb) beef chuck, pot roasts ( well-marbled boneless 1 1/2 inches thick)
2 teaspoons ground allspice
2 teaspoons salt
1 teaspoon pepper
1 1/2 lbs onions, halved lengthwise, then thinly sliced lengthwise ( 6 cups)
6 large garlic cloves, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley
Directions:
Put oven rack in middle position and preheat oven to 400 F.
Pat meat dry. Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat.
Spread half of onions and half of garlic in a 13- by 9-inch roasting pan and arrange meat on top. Spread remaining onions and garlic over meat. Tightly cover pan with foil and roast, turning meat over after 1 hour, until meat is very tender, about 2 1/2 hours total.
Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.
note:.
Beef can be braised 2 days ahead. Cool meat in juices, uncovered, then slice and chill in juices, covered. Reheat, covered, in a 350 F oven 30 to 40 minutes.
Servings: 8
Time preparation: 20 min.
Time total: 140 min.