Braised Beef And Onions
2 lbwell-marbled boneless beef chuck pot roasts (1-1/2 inches thick)
2 tspground allspice
1 1/2 lbonions, halved lengthwise, then thinly sliced lengthwise (6 cups)
6 largegarlic cloves, finely chopped
2 Tbspfinely chopped fresh flat-leaf parsley
2 tspkosher salt
How to Make Braised Beef And Onions
- Put oven rack in middle position and preheat oven to 400 degrees.
- Pat meat dry. Stir together allspice, 2 tsp salt, and 1 tsp 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 heavy-duty foil and roast, turning meat over after 1 hour, until meat is very tender, about 2 to 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.