Our pikes peak roast recipe is easy to make, cooks in one pot, and is fall of the bone tender. Well, it’s actually boneless, but it would be if it had a bone.
What in the world is a pikes peak roast? Aside from the fact that it’s both flavorful and satisfying, you may know it as being called the heel of round roast.
This cut of meat can be found tucked away at the back of the cow in the bottom half of the round area. It is often overlooked, but when prepared properly, it’s a cut above the rest.
Slow cooking is a must for this fun little roast recipe. Plus, the rich, robust gravy we are going to whip up once it’s done will have you begging for seconds.
The Perfect Slow Cooked Pikes peak roast
We are going to start this off with a little disclaimer. There is brewed coffee in this roast. Like, not a tablespoon mixed into several cups of beef broth, we are talking about the broth being replaced with coffee!
Stay with me, hang in there, lets ask the question we should all be asking right now.
What does a coffee beef roast taste like?
Imagine the most rich, dark flavor with a salty presence and just a hint of coffee.
Not the coffee you wake up to in the morning, but what you would be left with if it were baked in the oven for a couple of hours with a beef roast.
So whether you are a coffee drinker or not, give this pikes peak roast recipe a shot; you are going to love it, trust me!
Before we begin, while there’s not much prep work, having everything lined up beforehand is helpful!
What do I need to make a pikes peak roast?
Here is what you will need:
- 5 or 6 quart dutch oven: If you go much bigger, you may need to add more liquid so that at least the bottom half of the roast is submerged.
- Heel of round roast (otherwise known as the pikes peak roast): Without it, there is no making this recipe.
- Brewed coffee: I ended up using some cheap knockoff brand, I think it was a great value medium roast, actually. Just pick a brand and run with it. Though, I don’t suggest a dark roast.
- Soy sauce: The soy sauce pairs perfectly with the coffee, so don’t leave it out!
- Vegetables: I chose onions, mushrooms, and garlic for this recipe, mostly because I planned to use them in my gravy, but additionally, adding, even just some onions will contribute so much flavor to this roast.
- Cornstarch: You are not going to need the cornstarch till about two hours from now, but you will need it for the gravy. Don’t worry too much if you don’t have it, though, we can sub it out for arrowroot powder or some all-purpose flour.
How to make a pikes peak roast
Step 1: Preparation: Slice up your onion and a handful of mushrooms and arrange about half of them in the bottom of your dutch oven. Place the pikes peak roast right on top, then scatter the rest of the veggies around the sides.
Step 2: Add the Liquid: Combine the coffee, soy sauce and fresh minced garlic, then pour it directly on top of the roast.
Step 3: Slow Cook: Cover the dutch oven and place into a preheated oven on the middle rack. I have my oven set to 325°F and baked it for exactly two hours.
This brought the internal temperature to 190°F. If your roast is much thicker, adjust the cooking times accordingly.
Step 4: Resting: Once your roast is cooked, let it rest for about 15-20 minutes before carving. Which is perfect since we will be making gravy anyway!
Step 5: Gravy time: With the roast resting on a plate nearby, Remove about a cup of the broth from the dutch oven and set aside.
Bring the rest of the broth to a light boil on the stovetop, then add in about two tablespoons of cornstarch.
Whisk constantly until it thickens. If you need to, add in more cornstarch, just a pinch at a time, until you get your desired texture.
As soon as your gravy is ready, its time to enjoy this beef pikes peak roast!
Top Tip #1: For the gravy, I like to take out about a cup of the broth or juice or coffee, whatever you want to call it and set it aside. That way, if we end up adding too much thickener, we can thin it back out pretty easily.
Top Tip #2: A lot of people like to cook this style roast to about 130° internal temperature. This cook time will get you closer to 190°, give or take a few degrees, which is how I prefer it.
Remember, patience is the key when you’re preparing a heel of round roast. The slow cooking process might take time, but the result is absolutely worth it.
In the end, slow cooked heel of round roast is a delicious dinner option for any occasion and one that’s surprisingly simple to make.
How to get the most out of your roast
- Season Well: Don’t think because we didn’t add any “spices,” that this roast won’t be packed with flavor. The ingredients included ensure the natural flavors of the heel roast will be revealed.
- Patience is Key: Slow cooking is a test of patience. Don’t rush the cooking process. Let the roast cook low and slow to achieve that tender, fall-apart texture.
- The Right Tools Matter: Investing in a good Dutch oven can make all the difference. These pots are designed for slow, even cooking and will yield better results than a standard pot or pan.
- Let it Rest: Resting your roast for 15-20 minutes after cooking allows the juices to redistribute, resulting in a moister, more flavorful cut of meat.
- Add Aromatics: Adding onions, garlic, or root vegetables to the pot will not only provide a flavorful base for your roast but will also transform it into a delicious side dish after hours of slow cooking.
- Use the Leftovers: Don’t discard the leftover roast. It can be used in soups, salads, or sandwiches, making it a versatile addition to your meal planning for the week.
- Experiment with Liquids: Different liquids can add different flavors to your roast. Try using broth or wine next time.
Why You’ll Love Heel of Round Roast
A pikes peak roast using a Dutch Oven is more than just another recipe. This cut of beef is often overlooked, yet the deep flavor that comes from the rear leg of the cow is truly delicious.
Yes, it’s a bit tougher than other roasts, but this is where slow cooking in a Dutch oven comes into play.
The slow roasting breaks down the connective tissues, resulting in meat so tender it falls apart at the touch of a fork.
And when it’s smothered in the rich coffee gravy, the results are nothing short of amazing. It reminds me a lot of a Mississippi pot roast.
In addition to its great flavor, this roast, like most roasts from the round, is also a much more cost-effective option than other cuts. This makes it perfect for feeding a crowd or sticking to a budget.
Plus, the leftovers can easily be transformed into all sorts of other dishes like salads, sandwiches and tacos – giving you the chance to get creative in the kitchen!
So, next time you’re looking for something new and tasty to add to your dinner rotation, don’t forget about this delicious cut of meat.
What is heel of round roast?
The heel of round roast, otherwise known as the pikes peak roast, is one of the tougher cuts of beef. It’s called “heel” because it’s located directly above the cow’s hock joints where its back two legs meet the body.
Is the pikes peak roast different from rump roast?
The pikes peak roast is often confused with rump roast, but the two cuts have distinct differences.
While the heel roast is taken from the rear leg above the hock, the rump roast is cut from its lower back and hip area.
What is the best way to cook a pikes peak roast?
You can also sear this meat before baking like you would a typical pot roast to add a nice caramelized crust.
Is a Pikes peak roast healthy?
You bet! Pikes peak pot roast is a great source of lean protein and also contains important vitamins and minerals.
How do you know when this roast is done?
The USDA recommends a minimum internal temperature of 145°. A telltale sign its done is when the roast is fork-tender and easily falls apart. This usually takes about 2-4 hours, depending on your oven temperature.
How do I store leftovers?
Store your leftover roast in an airtight container in the fridge once it’s cooled for up to 4 days. Reheat on the stove or oven until warmed through.
I hope you are as excited as I am to make this delicious pikes peak roast recipe using coffee and soy sauce instead of beef broth.
Coffee and soy sauce add a depth of flavor to this recipe you won’t get anywhere else. And the gravy, well, you just have got to try it!
So give this recipe and try. And if you made it and loved it, please leave a review below! And if you are looking for more great recipes, check out some of these favorites next!
- Slow-cooked beef brisket
- How to make your own pork cottage roll
- Venison sirloin roast
- Homemade pork loin roast
Pikes Peak Roast with a Unique Gravy
- 3 pound heel of round roast pikes peak roast
- 1 onion thinly sliced
- 5 baby bella mushrooms thinly sliced
- 2 cups of brewed coffee
- 1/2 cup of soy sauce
- 4 cloves of fresh minced garlic
- 2-3 tablespoons of cornstarch
- Preheat oven to 325°F
- Arrange half of the veggies in the bottom of a 6 qt dutch oven.
- Place the roast on top and add the rest of the onion and mushrooms around the sides.
- Combine coffee, soy sauce, and garlic in a bowl or small pitcher and pour over top of the roast.
- Cover and bake on the middle rack for 2 hours.
- Use oven mitts and a thermometer to carefully check the internal temperature. It should be at least 145°F, though I cook this roast to about 190°F.
- Once the roast is cooked through, remove it from the dutch oven to rest.
- For the gravy, remove about a cup of the broth from the dutch oven and set aside.
- Bring the rest of the broth to a light boil on the stovetop, then add in about two tablespoons of cornstarch. Whisk constantly until it thickens. If you need to, add in more cornstarch, just a pinch at a time, until you get your desired texture.