Braised Beef and Onions

Ingredients

• Beef chuck

  Arm pot roast, separable lean only, trimmed to 1/8" fat, choice, raw

  4 lb or 1.81kg

• Garlic

  Raw

  6 cloves, minced or 18g

• Parsley

  Raw

  2 tbsp or 8g

• Onions

  Raw

  6 cup, chopped or 960g

• Allspice

  Spices, ground

  2 tsp or 4g

• Salt

  Table

  2 tsp or 12g

• Pepper

  Spices, black

  1 tsp or 2g

Directions

1. PREPARATION: Halve onions lengthwise, then thinly slice lengthwise. Finely chop garlic and parsley.
2. Put oven rack in middle position and preheat oven to 400F.
3. Pat meat dry. Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat.
4. 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 and cover again, until meat is very tender, about 2 1/2 hours total.
5. Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.