Recipe

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

• 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 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.
• 5 Cooks' note: Beef can be braised 2 days ahead. Cool meat in juices, uncovered, then slice and chill in juices, covered. Reheat, covered, in a 350°F oven 30 to 40 minutes.