Braised Beef and Onions
['2 (2-lb) well-marbled boneless beef chuck pot roasts (1 1/2 inches thick)', '2 teaspoons ground allspice', '1 1/2 lb onions, halved lengthwise, then thinly sliced lengthwise (6 cups)', '6 large garlic cloves, finely chopped', '2 tablespoons finely chopped fresh flat-leaf parsley', 'heavy-duty foil']
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.
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