Tafelspitz - beef in broth with root vegetables

1) Wash the roast and place in a large saucepan.
2) Cut half of the carrots, turnips and celeriac into large chunks and add them to the pan.
3) Cut the onion in half and brown the cut half in a hot, ungreased pan until almost black. Add to the pan.
4) Cover with water, then bring to a boil. Skim any foam, then reduce to a simmer and let it simmer for 2 to 3 hours or until a fork pierces the meat easily.
5) Remove the meat to a plate and pass the broth through a sieve, reserving the liquids.
6) Discard the vegetables and spices.
7) Place the meat back in the broth, add the second half of the vegetables, cut a bit smaller this time, and simmer until vegetables are tender (1/2 to 1 hour).
8) Season to taste with the salt.
9) Serve cut into thin slices with the vegatables.