Pikes Peak Roast: 5 Secrets to the Best Flavor
The Pikes Peak roast proves that exceptional flavor doesn’t require premium prices. This complete guide transforms an affordable cut into a restaurant-quality centerpiece through proper technique, timing, and seasoning. With slow braising and careful attention to doneness, your Pike’s Peak roast will deliver tender, flavorful results every time.
Why You’ll Love This recipe
- You’ll love this Pike’s Peak roast recipe because it delivers juicy, fork-tender meat with minimal effort, perfect for feeding a crowd or meal prepping.
- Slow cooking infuses rich, complex flavors, producing a savory, fall-apart roast ideal for comforting meals.
- It pairs wonderfully with mashed potatoes or roasted vegetables, making it a versatile, hearty family favorite
Table of Contents
To Make Pikes Peak Roast You’ll Need
Main Ingredients
- 3-4 lb Pikes Peak roast the star of our dish
- 2 tablespoons olive oil for searing and moisture
- 1 large onion, sliced adds sweetness and depth
- 4 cloves garlic, minced aromatic foundation
- 2 cups beef broth for braising liquid
- 1 cup red wine optional, adds complexity
- 2 teaspoons kosher salt enhances natural flavors
- 1 teaspoon black pepper classic heat
- 1 teaspoon smoked paprika adds smoky depth
- 1 teaspoon dried thyme earthy notes
- 1 teaspoon garlic powder amplifies garlic flavor
Recipe Options & Substitutions
- Wine alternatives: Substitute with additional beef broth or apple cider
- Herb variations: Fresh rosemary or oregano work beautifully
- Spice adjustments: Add cayenne for heat or brown sugar for sweetness
What is Pikes Peak Roast
The “heel of round roast,” or Pike’s Peak roast, is a lean, boneless cut of beef that comes from the round primal’s bottom portion. It is typically slow-cooked in liquid to prevent drying out and to tenderize the meat, making it ideal for dishes like pot roast .
Time Needed to Make Pikes Peak Roast
Time Breakdown
- Prep time: 15 minutes
- Searing time: 8-10 minutes
- Braising time: 2.5-3 hours
- Resting time: 15 minutes
- Total time: 3 hours 15 minutes
How to Make Pikes Peak Roast
Step 1: Prepare the Pikes Peak Roast
Remove the roast from the refrigerator 30 minutes before cooking, pat dry with paper towels, season generously with salt, pepper and seasoning mix and allow the seasoning to penetrate for 15 minutes.
Step 2: Sear for Flavor
Heat olive oil in a Dutch oven over medium-high heat, Grill the Pike’s Peak roast on all sides (2-3 minutes per side), You want to get a deep golden brown color for maximum flavor.
Step 3: Build the Braising Base
In the same saucepan, add the sliced onions and simmer for approximately 5 minutes, or until they are soft and have a hint of caramel. After that, sauté for one more minute after adding the minced garlic. Next, deglaze the pot with wine, scraping up any browned bits stuck to the bottom to incorporate their flavor into the dish.
Step 4: Braising Process
Return the Pike’s Peak roast to the pot, then add enough beef broth to submerge about two-thirds of the roast. Bring the liquid to a gentle simmer, cover the pot tightly, and transfer it to a 325°F oven. Cook the roast for 2.5 to 3 hours until tender.
Step 5: Check for Doneness
Test the roast with a fork; it should easily shred when it’s ready. The internal temperature should reach between 195 and 205°F for optimal tenderness. If the roast is not yet tender, continue cooking for an additional 30 minutes before testing again.
Step 6: Rest and Serve
Remove the roast from the oven and let it rest for 15 minutes to allow the juices to redistribute. For optimal tenderness, cut the meat against the grain. Serve the roast with the cooking liquid as a natural gravy.
Tips for the Best Pikes Peak Roast
Expert Advice for Perfect Results
- Don’t skip the searing: This creates the flavor foundation for your Pike’s Peak roast
- Low and slow wins: Maintain oven temperature at 325°F for even cooking
- Test completion correctly: Precise temperature is not as crucial as fork-tender.
- Cut against the grain to facilitate simpler chewing by breaking down muscle fibers.
- Save the braising liquid: It makes an excellent natural gravy
Advanced Techniques
- Dry brine overnight: Salt the roast 24 hours ahead for deeper flavor penetration
- Add vegetables in stages: Root vegetables added in final hour prevent overcooking
- Without opening the oven, use a probe thermometer to check the inside temperature.
What to Serve Pikes Peak Roast
Classic Pairings
- Rich braising liquid is ideal for soaking up creamy mashed potatoes.
- Roasted root vegetables (carrots, parsnips, and Brussels sprouts)
- Fresh herb salad (brightens the rich flavors)
- Crusty sourdough bread (ideal for sauce dipping)
Creative Serving Ideas
- Shredded sandwich filling (perfect for game day gatherings)
- Grain bowl topping (over quinoa or rice with fresh herbs)
- Breakfast hash component (diced and pan-fried with potatoes)
- Taco or burrito filling (Mexican-spiced variation)
How to Store and Reheat
To store a Pikes Peak Roast, let it cool completely, then place the slices or chunks with some of the cooking juices in an airtight container. Refrigerate for up to 4 days or freeze for 2–3 months. When reheating, warm it low and slow about 300°F in the oven until heated through. You can also simmer it gently on the stovetop. Truth be told, adding a splash of broth keeps it wonderfully tender.
Similar recipes you’ll want to try
- Pikes Peak Roast Beef recipe
- Smoke a Brisket on a Pellet Grill
- Lamb Shoulder Chops
- How and When to Wrap a Brisket
- Chopped Brisket: The Best and Easy Sandwich
Nutritional Information
Nutritional Profile per 4 oz serving
- Calories: 245
- Protein: 35g
- Fat: 9g
- Carbohydrates: 2g
- Iron: 15% DV
- Zinc: 25% DV
- Vitamin B12: 45% DV
Pikes Peak Roast: 5 Secrets to the Best Flavor
Ingredients
- 3-4 lb Pikes Peak roast the star of our dish
- 2 tablespoons olive oil for searing and moisture
- 1 large onion sliced (adds sweetness and depth)
- 4 cloves garlic minced (aromatic foundation)
- 2 cups beef broth for braising liquid
- 1 cup red wine optional, adds complexity
- 2 teaspoons kosher salt enhances natural flavors
- 1 teaspoon black pepper classic heat
- 1 teaspoon smoked paprika adds smoky depth
- 1 teaspoon dried thyme earthy notes
- 1 teaspoon garlic powder amplifies garlic flavor
Instructions
Step 1: Prepare the Pikes Peak Roast
- Remove the roast from the refrigerator 30 minutes before cooking, pat dry with paper towels, season generously with salt, pepper and seasoning mix and allow the seasoning to penetrate for 15 minutes.
Step 2: Sear for Flavor
- Heat olive oil in a Dutch oven over medium-high heat, Grill the Pike’s Peak roast on all sides (2-3 minutes per side), You want to get a deep golden brown color for maximum flavor.
Step 3: Build the Braising Base
- In the same saucepan, add the sliced onions and simmer for approximately 5 minutes, or until they are soft and have a hint of caramel. After that, sauté for one more minute after adding the minced garlic. Next, deglaze the pot with wine, scraping up any browned bits stuck to the bottom to incorporate their flavor into the dish.
Step 4: Braising Process
- Return the Pike’s Peak roast to the pot, then add enough beef broth to submerge about two-thirds of the roast. Bring the liquid to a gentle simmer, cover the pot tightly, and transfer it to a 325°F oven. Cook the roast for 2.5 to 3 hours until tender.
Step 5: Check for Doneness
- Test the roast with a fork; it should easily shred when it’s ready. The internal temperature should reach between 195 and 205°F for optimal tenderness. If the roast is not yet tender, continue cooking for an additional 30 minutes before testing again.
Step 6: Rest and Serve
- Remove the roast from the oven and let it rest for 15 minutes to allow the juices to redistribute. For optimal tenderness, cut the meat against the grain. Serve the roast with the cooking liquid as a natural gravy.
Notes
Nutritional Information
Nutritional Profile per 4 oz serving- Calories: 245
- Protein: 35g
- Fat: 9g
- Carbohydrates: 2g
- Iron: 15% DV
- Zinc: 25% DV
- Vitamin B12: 45% DV
FAQ About Pikes Peak roast
What cut of meat is a Pikes Peak roast?
The Pike’s Peak roast comes from the heel of the round, located in the rear leg of the beef. It’s a lean, well-exercised muscle that requires slow, moist cooking methods to achieve tenderness.
Is Pikes Peak roast tough?
Yes, Pike’s Peak roast is naturally tough due to its location and muscle structure. However, when properly braised or slow-cooked, it becomes incredibly tender and flavorful.
What cut is the Pike’s Peak?
Pike’s Peak is specifically the heel muscle from the round section of beef. It’s triangular in shape and typically weighs between 2-4 pounds.
What’s in Pike’s Peak butcher’s rub?
A traditional Pike’s Peak butcher’s rub typically contains salt, black pepper, garlic powder, onion powder, paprika, and dried herbs like thyme or rosemary.
What is the best cut of prime beef?
While Pike’s Peak roast is from the round (not prime grade location), the best prime cuts include ribeye, strip loin, and tenderloin from the rib and short loin sections.
Nothing to write home about
The recipe is missing some steps (like removing the roast from the pot after searing), and comes out just ‘okay’.