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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.
tablespoons grapeseed or other neutral oil
large yellow onion, cut into 6 wedges
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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