Recipe by Annacia
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 marbeled, I suggest adding 3/4 cup of water or beef broth to the pan at the beginning.
Top Review by Baby Kato
This was a very tasty roast beast. The meat was so tender that we cut it with our forks. The onions were absolutley delicious. I loved the addition of the allspice to the beef, it gives a nice flavour. I also didn't have any pan drippings leftover but it didn't matter, this meal was incredible, the best roast beef sandwiches ever, thanks so much for sharing Annacia.
- 2 (2 lb) beef chuck, pot roasts (well-marbled boneless 1 1/2 inches thick)
- 2 teaspoons ground allspice
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 1⁄2 lbs onions, halved lengthwise, then thinly sliced lengthwise (6 cups)
- 6 large garlic cloves, finely chopped
- 2 tablespoons finely chopped fresh flat-leaf parsley
Directions See How It's Made
- Put oven rack in middle position and preheat oven to 400°F.
- 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, 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.
- 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.