Braised Beef and Onions
By: Eva Taylor
Published: Thursday, December 10, 2009 - 5:00pm

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

1 Put oven rack in middle position and preheat oven to 400°F. 2 Pat meat dry. Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat. 3 Slow Cooker method: 4 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) 5 Serve with onions and pan juices. 6 Oven Method: 7 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. 8 Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.

About


Adapted from Epicurious . Check out my blog .