braised beef and onions
(1 rating)
An old-fashioned pot roast recipe. Like any pot roast, this one tastes even better made ahead and reheated. Drizzle the pan juices over potatoes. I make a 1/2 recipe for the 2 of us and the leftovers make a fab hot beef sandwich! If meat is not well marbled, I suggest adding 3/4 cup of water or beef broth to the pan at the beginning.
(1 rating)
yield
8 serving(s)
prep time
20 Min
cook time
2 Hr
method
Bake
Ingredients For braised beef and onions
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2(2 lb) beef chuck, pot roasts (well-marbled boneless 1 1/2 inches thick)
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2 tspground allspice
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2 tspsalt
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1 tsppepper
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1 1/2 lbonions, halved lengthwise, then thinly sliced lengthwise (6 cups)
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6 lggarlic cloves, finely chopped
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2 tspfinely chopped fresh flat-leaf parsley
How To Make braised beef and onions
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1Put oven rack in middle position and preheat oven to 400°F.
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2Pat meat dry. Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat.
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3Spread 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.
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4Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.
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5note: 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.
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