Preparation:
Trim excess fat from roast. Rub roast with pepper. Place half the onions in dutch oven. Place roast on bed of onions; top with remaining onions. Sprinkle with salt and pepper; cover. Heat on medium heat until onions have released their juices, about 15 minutes. Reduce to low heat and simmer until onions are well browned, about 4 hours. If a thicker sauce is desired, simmer uncovered the last 30 minutes of cooking. Slice beef and top with onion sauce. Sprinkle with parsley. |
