Austrian Pot-Roasted Beef with Root Vegetables

By Diane UngerApril 7, 2020

Makes
4 to 6 servings
Cook Time
1 hour 40 minutes
Slow Cook Time
10 to 11 hours
Active time plus cooling
45 minutes active

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.

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.

Ingredients

2
tablespoons grapeseed or other neutral oil
1
large yellow onion, cut into 6 wedges
6
medium carrots, peeled and cut into 3-inch lengths, thicker pieces halved lengthwise
6
medium parsnips, peeled and cut into 6-inch lengths, thicker pieces halved lengthwise
4½-5
pound boneless beef chuck roast, pulled apart at the natural seams into 3 pieces, trimmed, each piece tied at 1-inch intervals
3
cups low-sodium beef broth
5
bay leaves
2
tablespoons caraway seeds
2
tablespoons allspice berries
2
thyme sprigs
Kosher salt and ground black pepper
2
pounds red potatoes (about 2 inches in diameter), halved
3
dill sprigs, plus ¼ cup chopped fresh dill
Prepared horseradish and/or dijon mustard, to serve

Step 1

On 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.

Step 2

Lock the lid in place and move the pressure valve to Sealing. Press Cancel, then press Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 1 hour.

When pressure-cooking is complete, allow the pressure to reduce naturally for 25 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Transfer the beef to a cutting board and tent with foil. Using potholders, carefully remove the insert from the housing and pour the broth into a fine-mesh strainer set over a medium bowl; discard the solids in the strainer.

Use a wide spoon to skim off and discard the fat from the surface of the cooking liquid, then return the liquid to the pot. Add the remaining carrots, the remaining parsnips and the potatoes, distributing them evenly.

Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 7 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting.

Press Cancel, then carefully open the pot. Using a slotted spoon, transfer the vegetables to a large platter and tent with foil. Add the dill sprigs to the cooking liquid. Cut the meat against the grain into ½-inch slices, removing the twine as you go. Place the slices on the platter with the vegetables.

Taste the broth and season with salt and pepper. Remove and discard the dill sprigs, then ladle about 1 cup of the broth over the meat and sprinkle with the chopped dill. Serve with the remaining broth on the side and with horseradish and/or mustard.