Pikes Peak Roast
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.
Servings: 8
Calories: 266kcal
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!