Braised Beef and Onions

Ingredients

• Beef chuck

  Arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  4 lb or 1.81kg

• Garlic

  Raw

  6 cloves, minced or 18g

• Parsley

  Raw

  2 tbsp or 8g

• Onions

  Raw

  6 cup, chopped or 960g

• Allspice

  Spices, ground

  2 tsp or 4g

• Salt

  Table

  2 tsp or 12g

• Pepper

  Spices, black

  1 tsp or 2g

Directions

1. Preheat oven to 400°F (204°C).
2. Halve onions lengthwise, then thinly slice lengthwise. Finely chop garlic and parsley.
3. Pat beef dry. In a small bowl, combine allspice, salt, and pepper. Rub the mixture all over the beef.
4. Spread half of the onions and half of the garlic in a 13x9-inch roasting pan. Place the beef on top.
5. Spread the remaining onions and garlic over the meat.
6. Tightly cover the pan with foil and roast for 1 hour.
7. Turn the beef over, cover again, and continue roasting until the meat is very tender, about 1 1/2 hours more.
8. Remove the pan from the oven and skim the fat from the pan juices.
9. Slice the beef against the grain and sprinkle with parsley. Serve with the onions and pan juices.

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