Pikes Peak Roast: How to Cook It Perfectly Every Time

Ever stood in front of the meat section at the store and thought… what the heck is a Pikes Peak roast? Yeah, you’re not alone. It’s not your everyday beef roast, but once you get to know it – wow, it’s like unlocking a whole new level of flavor-packed goodness. And no, it’s not named after the mountain for nothing – this cut has a bold presence, a rich history, and when cooked right, it’s a straight-up showstopper on the dinner table.

Whether you’re a beef lover on the hunt for something new, or you randomly picked up a Pikes Peak beef roast on sale and have no clue what to do with it… you’re in the right place. This post is your all-you-need guide. We’re gonna cover what it is, how to cook it, how NOT to cook it, and throw in some bomb Pikes Peak roast recipes that’ll have everyone licking their plates clean.

So grab a drink. Get comfy. And let’s dig into the flavorful world of the beef Pikes Peak roast.

What Is a Pikes Peak Roast, Anyway?

Alright, let’s clear the fog first. A Pikes Peak roast isn’t some fancy invention from a five-star kitchen — it’s actually a super old-school, down-to-earth cut of beef that got its name from the Colorado mountain. Pretty cool, right? But here’s the deal… it’s also known as a heel of round roast. Yeah, that part near the back leg of the cow. Sounds less romantic, I know. But don’t let that throw you off — this cut is a hidden gem if you know how to treat it right.

So what makes it different from other roasts? Here’s the breakdown:

Main traits of a Pikes Peak beef roast:

• It’s lean. Like, really lean. Not a ton of fat marbling going on here, which means it’s not naturally tender like a ribeye.
• It’s tough. But in a good way. This cut wants a low-and-slow approach. Rush it, and it’ll chew like an old boot.
• It’s flavorful. And I mean that. When cooked right, it’s juicy, rich, beefy — the kind of meal that smells like grandma’s house on a Sunday afternoon.
• It’s cheap. This is the kind of roast you buy when you wanna eat well without nuking your grocery budget.

Common names you might see for this cut:

Name on the label	Same as Pikes Peak roast?
Heel of round roast	Yep, same cut
Heel roast	Yep again
Beef Pikes Peak roast	That’s the star of the show
Pikes Peak roast beef	Just a cooked version of it

So if you’re staring at a slab of meat wondering what to do, this is your sign. This roast has potential, my friend. You just gotta unlock it.

For more details on beef cuts, check out this guide from Beef It’s What’s For Dinner.

How to Cook a Pikes Peak Roast (Without Ruining It)

Look, this roast ain’t a filet mignon. You can’t just throw it on the grill and hope for the best. But if you play your cards right, give it some TLC and time… it’ll be the beefy comfort food of your dreams. Let’s break it down.

Slow and low is your bestie

The Pikes Peak roast needs time. It’s a tough cut, and the muscle fibers won’t soften up unless you cook it low and slow. No shortcuts here, sorry. But the payoff? So worth it.

Here’s the game plan:

• Season generously. Salt, pepper, garlic powder, paprika — give it love.
• Sear that sucker. Get a nice crust going on all sides in a hot pan with a splash of oil.
• Toss it in a slow cooker or Dutch oven. Add some beef broth, onions, carrots, maybe a splash of wine if you’re feeling fancy.
• Cook for hours. We’re talkin’ like six to eight hours on low in the slow cooker or about three to four hours at 300°F in the oven.

Use a meat thermometer (or at least poke it)

Internal temp should hit around 190°F to 200°F. That’s the sweet spot where the connective tissue melts down and the meat gets shred-apart-with-a-fork soft. Pull it too early, and you’re gonna regret it.

Don’t skip the rest

Let that baby sit for like 15 to 20 mins before slicing. It lets the juices do their thing and stay where they belong — in the meat, not on your cutting board.

Quick tips to avoid disaster:

• Don’t overcook it dry. Always cook it with liquid. This ain’t steak night.
• Don’t slice it right away. Give it that rest time.
• Don’t use high heat. Patience, grasshopper.

Best methods for cooking:

Cooking Method	Why It Works
Slow cooker	Foolproof. Set it and forget it.
Dutch oven	Even heat and rich flavor. Classic.
Pressure cooker	Speedy option. Still tender if done right.
Smoker	Want flavor explosion? Try smoking it for that BBQ edge.

When you treat this cut right, you’ll be amazed. It goes from “eh” to “whoa” with just a little patience.

Pikes Peak Roast Recipes You Gotta Try

You’ve got the basics down — now let’s throw on the apron and get into the real deal. These recipes are no-fuss but packed with that slow-cooked flavor you dream about on boring salad days. Let’s cook up something that’ll leave your plate empty and your soul full.

Classic Homestyle Pikes Peak Roast

This one’s the cozy Sunday dinner vibe. Smells like childhood. Tastes like comfort.

What you’ll need:

• Pikes Peak roast (duh)
• 4 garlic cloves, smashed
• 1 onion, sliced
• 2 carrots, chunked
• 2 cups beef broth
• 1 tbsp tomato paste
• Salt, pepper, thyme, rosemary

How to do it:

• Brown your roast in a hot pan. Get that crust.
• Toss everything into a Dutch oven. Broth, veggies, herbs — the works.
• Cook low and slow at 300°F for about 4 hours. Lid on.
• Shred it. Serve it. Cry happy tears.

Spicy BBQ Pikes Peak Roast

Want that smoky-sweet-spicy kinda beef that makes you go woah? This is it.

Ingredients:

• Pikes Peak roast
• BBQ sauce (your fave)
• Chipotle powder
• Brown sugar
• Apple cider vinegar
• Garlic powder

Steps:

• Rub roast with chipotle, sugar, and garlic.
• Sear it up.
• Dump in your slow cooker with BBQ sauce + splash of vinegar.
• Cook on low 8 hours. Shred for sandwiches, tacos, or just eat with a fork like a savage.

Red Wine Braised Pikes Peak Beef Roast

This one’s for when you wanna feel fancy without spending fancy.

You’ll need:

• Pikes Peak roast
• 2 cups red wine (drink the rest, obv)
• Beef broth
• Mushrooms
• Garlic
• Onions
• Fresh thyme

Steps:

• Sear roast. Again, don’t skip.
• Sauté mushrooms and onions. Add garlic.
• Deglaze with wine. Pour everything over the roast in a Dutch oven.
• Cover and cook low at 300°F for 3.5 hours.

Quick Recipe Comparison Table

Recipe Name	Flavor Vibe	Time	Best For
Homestyle Roast	Comfort food	4 hrs	Family dinners
Spicy BBQ	Tangy + bold	8 hrs (slow cooker)	Sandwiches, tacos
Wine Braised	Rich + deep	3.5 hrs	Impressing friends

How to Serve a Pikes Peak Roast (And What Goes With It)

You pulled that roast out the oven, it’s juicy, tender, and smells like magic. But don’t stop there — how you serve it is just as important. You wanna build a full-on experience here. Not just dump meat on a plate and call it good.

Slicing vs Shredding

Slicing:
If your roast is still holding its shape and you cooked it just until tender, slice it against the grain for nice, juicy cuts.

Shredding:
If you went full melt-in-your-mouth mode, pull it apart with forks. Great for BBQ sandwiches or loaded baked potatoes.

Hot tip: Always serve with a drizzle of its own juices or gravy. Trust me, it makes it sing.

Sidekicks That Steal the Show

Pairing matters. These side dishes will make your Pikes Peak roast beef shine even brighter:

Carbs (aka the good stuff):

• Mashed potatoes — creamy and dreamy
• Egg noodles — soak up the juice like a champ
• Crusty bread — perfect for soppin’ up drippings
• Roasted garlic rice — subtle and savory

Veggies (balance? maybe):

• Glazed carrots
• Garlic green beans
• Roasted brussels sprouts with bacon
• Buttered corn on the cob

Extras to level it up:

• Horseradish cream sauce
• Caramelized onion gravy
• Pickled red onions (for a BBQ twist)
• Coleslaw (on the spicy pulled version)

Fun Serving Ideas

Wanna get creative? Here’s some not-so-average ways to use that Pikes Peak roast:

• Taco night twist: Shredded roast, topped with slaw, chipotle crema, and lime.
• Leftover sliders: Mini buns, provolone cheese, and a swipe of Dijon.
• Poutine: French fries, beef roast, cheese curds, and gravy. Yes, seriously.
• Breakfast hash: Chop up leftovers with potatoes and toss an egg on it. Boom.

Food Pairing Table

Roast Style	Best Side Dish	Drink Pairing
Classic Homestyle	Mashed potatoes & green beans	Red wine (Cab or Merlot)
BBQ Roast	Slaw & baked beans	Iced tea or a cold beer
Wine Braised	Roasted carrots & crusty bread	Pinot Noir or Syrah

For a sweet finishing touch, consider serving a dessert like Lemon Oatmeal No Bake Cookies. These delicious treats are easy to make and will impress your guests. Check out the recipe for Lemon Oatmeal No Bake Cookies: 3 Simple Ways to Impress.

Leftovers, Storage & Reheating: Don’t Waste That Beef!

You made a big ol’ beef Pikes Peak roast and now you’ve got leftovers chillin’ in the fridge. First off — good job. Second — don’t just nuke it and ruin the whole vibe. There’s an art to storing and reheating this beauty without turning it into leather.

Storing Like a Pro

Let the roast cool a bit. Then you’ve got options:

• Fridge: Store it in an airtight container with a lil’ bit of its juice or broth. Keeps it moist. Lasts up to 4 days.
• Freezer: Freeze it sliced or shredded. Wrap it tight with foil or put it in freezer bags. Pro move: label it with date and what flavor/recipe you used. Keeps for 3 months easy.

Reheating Without Drying It Out

Microwaves are fine… if you don’t overdo it. Here’s how to reheat like a champ:

• Microwave: Add a splash of broth or water. Cover it. Zap it 45 seconds at a time ‘til warm.
• Oven: Wrap it in foil with a bit of broth. Heat at 300°F for about 15–20 mins.
• Stovetop: Toss it in a pan with a lil’ butter or leftover juices. Medium-low heat. Stir gently.

Leftover Remix Ideas

Don’t sleep on leftovers. Here’s how to keep it exciting the next day:

• Beef roast quesadillas: Cheddar, onions, a bit of BBQ sauce. Crispy. Gooey. YES.
• Loaded baked potatoes: Scoop, stuff, top with sour cream and cheese.
• Roast beef soup: Chop it up and simmer with broth, noodles, and veggies.
• Shepherd’s pie: Layer it under mashed potatoes and bake.

You’ll be low-key looking forward to leftovers with these.

Final Thoughts: The Roast That Keeps on Giving

So. We’ve cooked it. Sliced it. Shredded it. Sauced it. And served it six different ways. Hopefully, you now see that Pikes Peak roast isn’t just a mystery meat in the back of the butcher case. It’s a straight-up underdog champion when it comes to hearty, affordable, knockout dinners.

Whether you’re feeding a hungry crew or just meal-prepping your way through the week, this cut has got your back. Just remember the golden rules:

• Low and slow.
• Liquid is life.
• Let it rest.
• And always save those leftovers.

Now, let’s hit you with some of the most asked Qs around this magical beef bomb.

Frequently Asked Questions

What is a Pikes Peak roast exactly?
It’s a cut from the bottom round, also known as heel of round. Lean, tough, but super flavorful when slow-cooked right.

Is Pikes Peak roast good for shredding?
Yep! Cooked long enough, it pulls apart beautifully. Perfect for tacos, sandwiches, or anything saucy.

Can I cook it in the oven instead of a slow cooker?
Totally. Just make sure you use a covered pot (like a Dutch oven), keep it moist, and cook low and slow.

What temperature should it be when done?
For shredding? Aim for around 195°F to 200°F internal. For slicing and serving? Around 145°F is fine — but it’ll be chewier.

Where can I buy a Pikes Peak roast?
Check your local butcher or meat shop. Some grocery stores carry it under names like “heel of round” or “beef round roast.”

That’s it, friend. Go forth and roast like a legend.

Contact us via the web if you’ve got your own twist on a Pikes Peak roast recipe — we’d love to feature it!