- 2 (2 pound) well-marbled boneless beef chuck pot roasts (1 1/2 inches thick)
- 2 teaspoons ground allspice
- 1 1/2 pounds onions, halved lengthwise, then thinly sliced lengthwise
- 6 large cloves garlic, finely chopped
- 2 tablespoons finely chopped fresh flat-leaf parsley
- Put oven rack in middle position and preheat oven to 400 degrees 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.