Braised Beef and Onions

Photo: Eva Taylor

Ingredients

2 (2-lb) well-marbled boneless beef chuck pot roasts (1 1/2 inches thick)

2 teaspoons ground allspice

1 teaspoon nutmeg

1 1/2 pounds onions, halved lengthwise, then thinly sliced lengthwise (6 cups)

6 large garlic cloves, finely chopped

2 tablespoons finely chopped fresh flat-leaf parsley

Preparation

Put oven rack in middle position and preheat oven to 400°F.

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

Slow Cooker method:

Spread half of onions and half of garlic in a slow cooker and arrange meat on top. Spread remaining onions and garlic over meat. Cook on low for 5-7 hours (check meat for tenderness)

Serve with onions and pan juices.

Oven Method:

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.

Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.