Serves 6-8 people

• 2-2Lb. well marbled boneless beef bottom round roast (11/2 inches thick)
• 2- tsp. ground allspice
• 1 11/2 lb. onions, halved lengthwise, then sliced lengthwise (6 cups)
• 6 large garlic cloves, finely chopped
• 2-tbsp finely chopped fresh flat-leaf parsley

Preparation:
Put oven rack in middle position and preheat oven to 400 degrees. 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 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 tender, about 21/2 hours total. Skim fat from pans juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.

Chef Rich’s note:
Beef can be braised 2 days ahead. Cool meat in juices, then slice and chill in
juices, covered. Reheat, covered in a 350 degree oven 30-40 minutes.

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