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This pikes peak roast recipe is easy to make, cooks in one pot, and is fall-off-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, my oh my, is it tasty!
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.
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 homemade 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.
Table of Contents
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 for this recipe?
- 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.
Beef pikes peak roast recipe
Step 1: Combine the coffee, soy sauce and fresh minced garlic in a small mixing bowl.
Step 2: Place half the mushrooms and onions in the bottom of your dutch oven. Set your roast on top and arrange the remaining veggies around it. Pour the coffee gravy on top.
Step 3: Cover and bake at 325°F for two hours. You’ll want the internal temperature to be 190°F. Adjust cooking times accordingly. Remove the roast to a cooling rack.
Step 4: Remove about a cup of the broth, then whisk in two tablespoons of cornstarch and bring it to a light boil. Continue simmering until the broth thickens to your liking!
Expert Tips
Top Tip #1: For the gravy, I like to take out about a cup of 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 a splash of wine next time.
Smothered in the rich coffee gravy, the results are nothing short of amazing. It reminds me a lot of a Mississippi pot roast.
If you made it this far in the post, your creative juices must already be working! So give it a try, you won’t be disappointed!
Recipe FAQs
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.
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.
Low and slow is key for this delicious recipe. Like a chuck roast or sirloin tip roast, slow cooking in a dutch oven allows the tough muscle fibers to break down and become tender. You can also sear this meat before baking, as you would a typical pot roast, to add a nice caramelized crust.
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.
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 level of flavor to this recipe you won’t get anywhere else. And the gravy, well, you just have got to try it!
Related Recipes
- Slow-cooked beef brisket
- How to make your own pork cottage roll
- Venison sirloin roast
- Homemade pork loin roast
- Beef arm roast recipe
If you tried this Pikes Peak Roast Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Pikes Peak Roast
Equipment
- 5 or 6 qt dutch oven
Ingredients
- 3 pound heel of round roast pikes peak roast
- 1 onion thinly sliced
- 5 baby bella mushrooms thinly sliced
- 2 cups brewed coffee
- 1/2 cup soy sauce
- 4 cloves fresh minced garlic
- 2-3 tablespoons cornstarch
Instructions
- 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.
Notes
- For the gravy, I like to take out about a cup and set it aside. That way, if we end up adding too much thickener, we can thin it back out pretty easily.
- Rest the roast for 15-20 minutes.
- Wear oven mitts!
Oh my gosh, I can’t even begin to tell you how good this is!
I am so glad to hear you liked it!
Do I have to season the roast – like salt pepper etc – before setting in the oven?
Hi Lizzy, thanks so much for asking! I personally don’t use any salt or pepper! The soy sauce and coffee give it a very rich flavor. Of course if you want, you can always add salt and pepper to taste after its done!
Can you use this recipe and cook in a crockpot?
Oh, certainly! I have made this in the crockpot on low for about 6-8 hours depending on the size of the roast!
Be sure to let me know how it turns out!
This is literally the best roast and gravy I have ever had!
Thank you so much for the comment! I think so too!
I saw this recipe on Pinterest and just had to try it. I am so glad I did!
Yay! I am so glad to hear!