The Mountain
Climb to new culinary heights with "The Mountain," a hearty, flavor-packed recipe that combines tender shredded chuck roast, creamy mashed potatoes, and golden roasted vegetables, all crowned with a rich, savory gravy. Perfect for satisfying comfort food cravings, this dish features a slow-braised chuck roast infused with aromatic rosemary and thyme, creating melt-in-your-mouth meat that pairs beautifully with buttery potatoes and caramelized vegetables like carrots, parsnips, and broccoli. With a blend of textures and flavors, "The Mountain" is an impressive yet approachable meal that's ideal for cozy family dinners or special occasions. Whether you're savoring each layer individually or diving into a forkful of everything at once, this recipe is sure to become a centerpiece in your comfort food repertoire.
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Recipe Information
Ingredients
- 6 large russet potatoes
- 4 tbsp unsalted butter
- 1 cup whole milk
- 2 tsp salt
- 1 tsp black pepper
- 3 large carrots
- 2 medium parsnips
- 2 cups broccoli florets
- 3 tbsp olive oil
- 2 lbs boneless chuck roast
- 3 cups beef broth
- 1 large onion
- 4 garlic cloves
- 2 tbsp flour
- 1 tsp rosemary
- 1 tsp thyme
Instructions
Peel and chop the potatoes into equally sized chunks and place them into a large pot. Cover with cold water, add a pinch of salt, and bring to a boil. Cook for 20 minutes or until fork-tender.
While the potatoes cook, preheat the oven to 425°F (220°C). Peel and chop the carrots and parsnips into bite-sized pieces. Toss them, along with the broccoli florets, in 2 tablespoons of olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until golden and tender.
Season the chuck roast generously with salt, pepper, rosemary, and thyme. Heat 1 tablespoon of olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the chuck roast on all sides (2-3 minutes per side). Remove and set aside.
In the same pot, sauté the chopped onion and minced garlic until softened and fragrant, about 3 minutes. Sprinkle in the flour, stir to incorporate, and cook for 1 minute.
Add the beef broth to the pot, scraping up the browned bits from the bottom. Return the chuck roast to the pot. Cover with a tight-fitting lid and place in the oven to braise for 3-4 hours. The meat is ready when it's fork-tender and falls apart easily.
Drain the cooked potatoes and mash them with the butter, milk, 1 teaspoon of salt, and 1 teaspoon of black pepper until creamy and smooth. Adjust seasoning to taste.
Once the chuck roast is done, shred the meat into bite-sized pieces using two forks. Strain the braising liquid and simmer it on the stovetop until slightly thickened to make a gravy.
To assemble 'The Mountain,' layer the mashed potatoes as the base on each plate. Pile the roasted vegetables on top, followed by a heaping layer of shredded meat.
Drizzle the gravy generously over the entire dish to crown your Mountain. Serve warm and enjoy this hearty meal!
Nutrition Facts
Calories |
5505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.3 g | 370% | |
| Saturated Fat | 114.2 g | 571% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 793 mg | 264% | |
| Sodium | 8930 mg | 388% | |
| Total Carbohydrate | 510.4 g | 186% | |
| Dietary Fiber | 53.9 g | 192% | |
| Total Sugars | 64.7 g | ||
| Protein | 257.6 g | 515% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1064 mg | 82% | |
| Iron | 47.8 mg | 266% | |
| Potassium | 15209 mg | 324% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
