Go Back
–+ servings
pikes peak roast recipe

Pikes Peak Roast Recipe

 A well-prepared and cooked Pikes Peak Roast is one of the most delicious cuts of meat out there. Wonderfully tender and served with red wine and vegetable sauce. It’s a hearty and filling meal that will satisfy your entire family.
4.89 from 17 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 250 kcal
Equipment
  • dutch oven
  • Oven
  • big enough pot
Ingredients
  
  • 3 lbs pikes peak roast
  • 2 tbsp olive oil
  • 1 large onion chopped
  • 3 big carrots chopped
  • 2 cloves garlic chopped
  • 2 tomatoes chopped
  • 2 cups red wine
  • 3 cups water divided
  • TT salt
  • TT freshly ground pepper
Instructions
 
  • Preheat the oven to 325°F.
  • Take your cut of roast and wash it briefly with water, then pat it dry using a paper towel.
  • Coat generously using salt and pepper, it’s important to coat every side and not just the top, make sure to flip it over and get the bottom too.
  • Now using a dutch oven, add the oil and heat it on medium-high. Then brown the roast on all sides. Ensure it’s very well browned too as we want that nice, textured outside.
  • Remove the roast from that pot and store it elsewhere for now. Then add the onions and carrots to that same pot (don’t wash it either, keep those oils/juices).
  • Cook them in the same dutch oven until they are well done and browned. Then add the garlic and cook it for just 1 more minute.
  • Next, we remove the pot from the dutch oven, add the red wine and stir everything around, ensuring to make sure we scoop off any veggies that have become stuck to the side.
  • Add additional salt and pepper to the pot along with 2 cups of water and the 2 chopped tomatoes.
  • Now place the roast back into the pot with the veggies and wine. Cover it with the pot's lid and place it in the oven. Cook this for 3 hours which will make the roast very tender.
  • Once it’s finished cooking remove the pot from the oven, and then remove the roast from the pot.
  • Add one cup of water to the pot (that’s had the steak removed from it) and blend with a stick blender until everything is adequately pureed. Season it with a little more salt and pepper.
  • Cut the roast into ¾ inch slices and return them to the pot. Spoon a little of the beef stock gravy over the top of the slices too so they’re completely covered.
    You’re done! It’s now ready to serve.
Nutrition
Calories: 250kcalCarbohydrates: 6gProtein: 19gFat: 16gCholesterol: 70mgSodium: 450mg
Liked This Recipe?Check Out All The Others We Have ➜