Braised Beef And Onions

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An old-fashioned pot roast recipe. Like any pot roast, this one tastes even better made ahead and reheated. Drizzle the pan juices over potatoes. I make a 1/2 recipe for the 2 of us and the leftovers make a fab hot beef sandwich! If meat is not well marbeled, i suggest adding 3/4 cup of water or beef broth to the pan at the beginning.

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Steps

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Put oven rack in middle position and preheat oven to 400f.

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Pat meat dry.

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Stir together allspice , 2 teaspoons salt , and 1 teaspoon pepper in a small bowl and rub all over meat.

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Spread half of onions and half of garlic in a 13- by 9-inch roasting pan and arrange meat on top.

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Spread remaining onions and garlic over meat.

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Tightly cover pan with foil and roast , turning meat over after 1 hour , until meat is very tender , about 2 1 / 2 hours total.

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Skim fat from pan juices.

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Slice meat across the grain and sprinkle with parsley.

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Serve with onions and pan juices.

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Beef can be braised 2 days ahead.

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Cool meat in juices , uncovered , then slice and chill in juices , covered.

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Reheat , covered , in a 350f oven 30 to 40 minutes.

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Ingredients

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beef chuck, ground allspice, salt, pepper, onions, garlic cloves, fresh flat-leaf parsley