POT ROAST SMOTHERED IN BACON AND ONIONS

Steps:

• In large, enameled cast-iron casserole, melt 2 tbsp butter.
• Add bacon and cook over moderate-low heat, stirring occasionally, until most of the fat has rendered, about 10 minutes.
• Transfer bacon with slotted spoon to paper-towel lined plate.
• With a sharp knife, cut roast between the strings into four 1-inch thick slabs.
• Season meat with salt and pepper.
• Working in 2 batches, cook roast in casserole over moderate high heat, turning once, until browned, about 6 minute.
• Transfer to large plate.
• Lower heat to moderate for second batch if the butter starts to brown to quickly.
• Remove the strings and keep the steaks intact if possible.
• Preheat oven to 350*F.
• Add onions, garlic, 1/4 cup water and 1 tsp salt to casserole.
• Cook over moderate high heat, stirring about 8 minute.
• Transfer half the onions to a plate.
• Stir the remaining 1 tbsp butter into the onions in the casserole.
• Nestle the steaks into the onions (in the casserole), overlapping them slightly if necessary.
• Add allspice berries, peppercorns, crushed red pepper, and bay leaf and lay half of the reserved bacon over the steaks.
• Spread the remaining onions and bacon on top.
• Add the wine and the remaining 1 cup water and bring to a simmer, then cover and cook over moderate high heat for 5 minutes.
• Transfer casserole to oven and cook for 30 minute.
• Reduce oven temp to 250* and continue braising for 1-1/2 to 2 hours or until steaks are very tender.
• Turn oven off, uncover the casserole and let meat stand in oven for 30 minute.
• Serve meat and onion in deep plates, spoon sauce on top and sprinkle with parsely.