Ingredients
2
(2-lb) well-marbled boneless beef chuck pot roasts (1 1/2 inches thick)
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
Special equipment: heavy-duty foil
Directions
1.
Put oven rack in middle position and preheat oven to 400°F.
2.
Pat meat dry. Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat.
3.
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.
4.
Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.
6.
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.
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