Ingredients for 8 servings:
1. 2 (2 lb) beef chuck, pot roasts (well-marbled boneless 1 1/2 inches thick)
2. 2 teaspoons ground allspice
3. 2 teaspoons salt
4. 1 teaspoon pepper
5. 1 1/2 lbs onions, halved lengthwise, then thinly sliced lengthwise (6 cups)
6. 6 large garlic cloves, finely chopped
7. 2 tablespoons finely chopped fresh flat-leaf parsley

Directions:
1. Put oven rack in middle position and preheat oven to 400°F.
2. Pat meat dry. Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat.
3. 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.
4. Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.
5. note:
6. 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.