8 Servings 150 min Cook
4 Lb Beef Chuck
6 Cloves, minced Garlic
2 Tbsp Parsley
6 Cup, chopped Onions
2 Tsp Allspice
2 Tsp Salt
1 Tsp Pepper
PREPARATION: Halve onions lengthwise, then thinly slice lengthwise.
Finely chop garlic and parsley.
Put oven rack in middle position and preheat oven to 400F.
Pat meat dry.
Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat.
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.
Skim fat from pan juices.
Slice meat across the grain and sprinkle with parsley.
Serve with onions and pan juices.