Pike's Peak roast is cut from low on the round primal cut of the cow, and is best prepared via slow cooking. This cut of meat has many small muscles and requires a low simmer to avoid toughness.
Pike's Peak Roast
The Pike's Peak is also known as a heel of round roast because it is taken from close to the bottom of the round. This part of the cow contains the rump and upper legs. Preparation takes a long time, but results in a flavorful pot roast.
Prep Time: 12 min.
Cook Time: 6-12 hours
Total Time: 6-12 1/4 hours
- 1 Pike's Peak roast
- 1 cup water
- 1 onion
- 1 garlic clove
- 1 beef bouillon cube
- vegetables, if desired
- Braise the meat
- Put the roast in the pan
- Check on the roast periodically
Heat a large pan with a layer of oil in the bottom on the stove top. Braise all sides of the roast for about 2 minutes each side. Meanwhile, pour a layer of oil in the bottom of the roasting pan. Line it with onion slices, garlic, bouillon cube and about 1 cup of water.
Transfer the braised roast into the roasting pan. Set the roaster between 250 to 300 degrees Fahrenheit. Cover the roast and let cook for between 6 to 12 hours.
Keep an eye on the roast to make sure that the water does not evaporate out of the pan. Add more water as needed to keep it moist. Add in vegetables about an hour before the roast is done.