Boeuf à la Mode
This old-fashioned pot roast recipe was given to food editor Ruth Cousineau by her late mother-in-law, Mary Cousineau, who learned it from her own French-Canadian mother-in-law. Ruth has substituted allspice for the more difficult-to-find quatre épices, which Mary used to flavor the meat. Like any pot roast, this one tastes even better made ahead and reheated. Drizzle the pan juices over steamed potatoes or serve the sliced meat over noodles.
Ingredients
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
Special equipment: heavy-duty foil
Preparation
Put oven rack in middle position and preheat oven to 400F.
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.
Cooks' note:
Beef can be braised 2 days ahead. Cool meat in juices, uncovered, then slice and chill in juices, covered. Reheat, covered, in a 350F oven 30 to 40 minutes.
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