Braised Beef And Onions

• 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

1. Put oven rack in middle position and preheat oven to 400u0b0F.
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.
5. note:
6. Beef can be braised 2 days ahead. Cool meat in juices, uncovered, then slice and chill in juices, covered. Reheat, covered, in a 350u0b0F oven 30 to 40 minutes.

beef chuck, ground allspice, salt, pepper, onions, garlic, parsley

Taken from www.food.com/recipe/braised-beef-and-onions-182600 (may not work)