Braised Beef And Onions

Susan Paradise-Burke


I've made this countless times for my husband, sons, and friends. The whole house smells fabulous while its in the oven. Meat is beyond tender!! You'll want lots of crusty bread on hand to soak up the juices.

★★★★★ 1 vote
15 Min
2 Hr 30 Min


2 lb
well-marbled boneless beef chuck pot roasts (1-1/2 inches thick)
2 tsp
ground allspice
1 1/2 lb
onions, halved lengthwise, then thinly sliced lengthwise (6 cups)
6 large
garlic cloves, finely chopped
2 Tbsp
finely chopped fresh flat-leaf parsley
1 tsp
2 tsp
kosher salt


1Put oven rack in middle position and preheat oven to 400 degrees.
2Pat meat dry. Stir together allspice, 2 tsp salt, and 1 tsp pepper in a small bowl and rub all over meat.
3Spread 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 heavy-duty foil and roast, turning meat over after 1 hour, until meat is very tender, about 2 to 2-1/2 hours total.
4Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Hashtag: #roast