Braised Beef And Onions

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

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.

ground allspice, onions, garlic, parsley, foil

Taken from www.epicurious.com/recipes/food/views/braised-beef-and-onions-232969 (may not work)