Braised Beef and Onions

Braised Beef and Onions
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  • 2 (2-lb) well-marbled boneless beef chuck pot roasts (1 ½ inches thick)
  • 2 teaspoons ground allspice
  • 1 ½ lb onions, halved lengthwise, then thinly sliced lengthwise (6 cups)
  • 6 large garlic cloves, finely chopped
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • Special equipment: heavy-duty foil

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 rema...

View full recipe at SpringPad


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