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Austrian Pot-Roasted Beef with Root Vegetables
This wintry, one-pot meal is our take on Austrian Tafelspitz, a dish of boiled beef and vegetables with horseradish sauce. We use some of the carrots and parsnips to build flavor in the broth that later is served with the beef. The remaining carrots and parsnips are then pressure-cooked with potatoes for serving alongside the meat. This two-step process allows the vegetables to be cooked to perfection; if cooked with the meat, they would be soft and overdone. Prepared horseradish or Dijon mustard offers spicy, punchy kick.
4 to 6
Servings
Tip
Don't worry if the vegetables aren't fully tender after pressure cooking (you should be able to easily insert a skewer or the tip of a paring knife). If needed, select More/High Sauté and simmer them for a few more minutes until done, then press Cancel to turn off the pot.
FAST: 1 hour 40 minutes
Slow: 10 to 11 hours
45 minutes active
Ingredients
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2
tablespoons grapeseed or other neutral oil
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1
large yellow onion, cut into 6 wedges
Directions
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01On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering, then stir in the onion and cook, stirring, until softened and golden brown at the edges, 5 to 7 minutes. Add 4 pieces each of carrot and parsnip, then nestle in the beef. Add the broth, bay, caraway, allspice, thyme and 1 tablespoon pepper.
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