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Classic oven-roasted Pikes Peak beef roast sliced and resting in its juices.
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5 from 1 vote

Classic Homestyle Pikes Peak Roast

A slow-roasted Pikes Peak roast that's juicy, tender, and packed with nostalgic flavor. This homestyle recipe brings cozy Sunday dinners back to life with garlic, herbs, and rich beefy goodness.
Course Main Course
Cuisine American
Keyword beef roast, classic roast recipe, comfort food, pikes peak beef roast, pikes peak roast, pikes peak roast recipe, slow roasted beef
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 people
Calories 385kcal

Equipment

  • 1 Large skillet for browning the roast
  • 1 Dutch oven with lid or heavy oven-safe pot
  • 1 Chef’s knife
  • 1 Cutting board
  • 1 Tongs for flipping the roast
  • 1 Measuring spoon
  • 1 Oven mitts
  • 2 Fork

Ingredients

  • 4 lbs Pikes Peak roast
  • 4 unit garlic cloves, smashed
  • 1 unit onion, sliced
  • 2 unit carrots, chunked
  • 2 cups beef broth
  • 1 tbsp tomato paste
  • 1 tbsp Salt to taste
  • 1 tbsp Black pepper
  • 1 tbsp dried thyme
  • 1 tbsp dried rosemary

Instructions

  • Brown the Pikes Peak roast in a hot skillet on all sides until a deep crust forms.
    4 lbs Pikes Peak roast
  • Place the roast in a Dutch oven with garlic, onion, carrots, beef broth, tomato paste, and seasonings.
    4 unit garlic cloves, smashed, 1 unit onion, sliced, 2 unit carrots, chunked, 2 cups beef broth, 1 tbsp tomato paste, 1 tbsp Salt, 1 tbsp Black pepper, 1 tbsp dried thyme, 1 tbsp dried rosemary
  • Cover with a lid and cook at 300°F (150°C) for about 4 hours until fork-tender.
  • Shred the roast gently and serve with the cooking juices.

Notes

  • For a richer flavor, let the roast rest for 10–15 minutes before shredding. You can also thicken the juices into a gravy if you’d like.
  • Want a sweet finish? Try my Lemon Oatmeal No Bake Cookies for dessert.