Austrian Pot-Roasted Beef with Root Vegetables | Christopher Kimball’s Milk Street | Recipes, TV and

Name: Austrian Pot-Roasted Beef with Root Vegetables | Christopher Kimball’s Milk Street | Recipes, TV and
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

www.177milkstreet.com

Our take on Austrian Tafelspitz, a wintry, one-pot meal of boiled beef & vegetables with horseradish sauce, cooks carrots & parsnips two ways for ideal texture.

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Milk Street
Food
Biscuits

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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