Braised Beef and Onions

Name: Braised Beef and Onions
Yield: 4 servings
Ingredients: 1 2 (2-lb) well-marbled boneless beef chuck pot roasts (1 1/2 inches thick); 1 2 teaspoons ground allspice; 1 1 1/2 lb onions, halved lengthwise, then thinly sliced lengthwise (6 cups); 1 6 large garlic cloves, finely chopped; 1 2 tablespoons finely chopped fresh flat-leaf parsley; 1 heavy-duty foil

From the kitchen of Carly

Beef chuck braised low and slow until it surrenders completely, nestled under a mountain of caramelized onions that dissolve into the pan juices. Allspice and garlic deepen everything. Simple, honest, deeply satisfying.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 (2-lb) well-marbled boneless beef chuck pot roasts (1 1/2 inches thick)
12 teaspoons ground allspice
11 1/2 lb onions, halved lengthwise, then thinly sliced lengthwise (6 cups)
16 large garlic cloves, finely chopped
12 tablespoons finely chopped fresh flat-leaf parsley
1heavy-duty foil

Instructions

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.