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Slices of juicy Pikes Peak roast beef topped with rich brown gravy, served on a white plate

How to Make Pikes Peak Roast Beef recipe

Craving tender beef fast? Make Pikes Peak Roast Beef in under 30 minutes with these easy tips. Discover the secret to juicy, flavorful results.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Cuisine American
Servings 4
Calories 245 kcal

Ingredients
  

  • 3-4 lb Pikes Peak roast beef – The star of our dish choose a well-marbled piece for best results
  • 2 tablespoons olive oil – For searing and flavor development
  • 1 large yellow onion sliced – Adds sweetness and moisture during cooking
  • 4 cloves garlic minced – Essential for aromatic depth
  • 2 cups beef broth – Creates the braising liquid foundation
  • 1 cup red wine – Optional but recommended for enhanced flavor complexity
  • 2 bay leaves – Classic herb pairing for beef
  • 1 tablespoon fresh thyme – Earthy notes that complement the meat
  • Salt and black pepper – Season generously for proper flavor penetration

Instructions
 

  • ✅ Step 1: Prepare Your Pikes Peak Roast Beef
    Remove your pikes peak roast beef from refrigeration 30-45 minutes before cooking to bring to room temperature. This essential phase guarantees uniform cooking across the meat. Pat the roast completely dry with paper towels, removing any excess moisture that could prevent proper searing. Season generously with kosher salt and freshly cracked black pepper on all surfaces, pressing the seasoning into the meat. The salt will start extracting moisture while infiltrating the fibers, establishing the basis for remarkable flavor enhancement.
    ✅ Step 2: Achieve the Perfect Sear
    Heat 2 tablespoons of olive oil in your Dutch oven over medium-high heat until the oil shimmers and moves freely around the pan. Carefully place your seasoned pikes peak roast beef into the hot oil, listening for that satisfying sizzle that indicates proper temperature. Sear each side for 2-3 minutes without shifting the roast, enabling a rich golden-brown crust to form. This Maillard reaction produces numerous flavor compounds that will enrich your finished dish. Use tongs to rotate the roast, ensuring all sides receive equal browning attention.
    ✅ Step 3: Build Your Aromatic Braising Base
    Take out the exquisitely browned roast and place it on a clean plate. In the same pot with those precious browned bits, add your sliced onions to the remaining oil and fat. Sauté for 4-5 minutes until they begin softening and taking on a light caramel color. The onions will absorb the concentrated flavors left from searing. Add minced garlic and cook for another 60 seconds until fragrant, being careful not to burn this delicate ingredient.
    ✅ Step 4: Deglaze and Create the Braising Liquid
    Add red wine to the pot to deglaze, using a wooden spoon to lift all the valuable browned pieces from the bottom. These fond particles contain concentrated flavor that will elevate your pikes peak roast beef to restaurant quality. Let the wine simmer for 2 minutes to eliminate harsh alcohol flavors. Incorporate beef broth, bay leaves, and fresh thyme to form a fragrant braising liquid. Return your seared roast to the pot, ensuring the liquid reaches about 2/3 up the sides of the meat.
    ✅ Step 5: Low and Slow Braising Perfection
    Cover your Dutch oven tightly with its lid and transfer to a preheated 325°F oven. This controlled environment provides gentle, even heat that slowly breaks down tough connective tissues. Cook for 3-4 hours, checking every hour to ensure adequate liquid levels. Add warm broth if needed to maintain proper moisture. Your pikes peak roast beef is ideally cooked when its internal temperature reaches 195-205°F and readily gives way under light fork pressure.
    ✅ Step 6: Rest and Slice for Optimal Results
    Take it out of the oven and hold off on slicing right away. Allow your pikes peak roast beef to rest for 15-20 minutes, tented loosely with foil. This essential resting phase enables muscle fibers to loosen and juices to circulate within the meat, guaranteeing that every slice stays juicy and tasty. When ready to serve, slice against the grain using a sharp carving knife for maximum tenderness.

Notes

Per 4-ounce serving:

 
  • Calories: 245
  • Protein: 35g
  • Fat: 8g
  • Carbohydrates: 2g
  • Sodium: 380mg
  • Iron: 15% DV
  • Zinc: 35% DV
  • Vitamin B12: 85% DV
Keyword comfort food, slow cooker, Sunday dinner, beef roast, fall recipe, winter recipe