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Categories:Viewed: 91 - Published at: 7 years ago
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
Method
- 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.
