Beef Pikes Peak Roast Recipe

A Pikes Peak Roast (also called heel of round roast) is a flavorful, lean cut of beef that becomes melt-in-your-mouth tender when slow-cooked. This recipe brings out its best with a savory seasoning rub, vegetables, and slow braising.

Ingredients

• 3–4 lb Pikes Peak beef roast
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon rosemary
• 4 cloves garlic, minced
• 1 large onion, sliced
• 3–4 carrots, chopped
• 3–4 potatoes, quartered
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce

Directions

1. Preheat oven to 300°F (150°C).
2. In a small bowl, mix salt, pepper, garlic powder, onion powder, paprika, thyme, and rosemary.
3. Rub the spice blend all over the roast.
4. In a large Dutch oven or roasting pan, heat olive oil over medium-high heat. Sear roast on all sides until browned (about 3–4 minutes per side).
5. Add garlic and onions to the pot. Sauté for 1–2 minutes.
6. Add carrots and potatoes around the roast.
7. Pour in beef broth and Worcestershire sauce.
8. Cover tightly with a lid or foil. Bake for 3–4 hours, or until roast is fork-tender.
9. Let rest 10 minutes before slicing. Serve with vegetables and pan juices.
10. Slow Cooker Method:
11. Season and sear the roast in a skillet.
12. Transfer to slow cooker and add veggies, broth, garlic, and Worcestershire.
13. Cook on low for 8–10 hours or high for 4–5 hours, until tender.

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