Pikes Peak Roast Recipe
A well-cooked Pikes Peak roast is fork-tender and packed with deep, slow-roasted goodness!This cut comes from the lower beef round, so it needs plenty of time to cook until it falls apart easily.Slow cooking with onions, garlic, and a splash of Worcestershire sauce brings out its best qualities.Keeping the lid slightly ajar during the last hour of cooking helps the sauce thicken naturally. Such an easy trick!This is the kind of meal that tastes even better the next day after soaking up all the seasoning!
Servings: 6
Ingredients
- 3-5 lb Pikes Peak Roast
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Pepper
- 2 Sweet Yellow Onions sliced
- 1 package Baby Portobello Mushrooms
- 1.5 cups Fresh Brewed Coffee
- 1 cup Beef Broth
- 2 Bay Leaves
- 1 tbsp Worcestershire Sauce
Instructions
- Preheat your oven to 325°F.
- This ensures the roast cooks evenly throughout.
- Place the roast in a bowl.
- Rinse, dry, and coat it thoroughly with olive oil.
- Season generously with salt and pepper on all sides.
- Put the roast into a large Dutch oven or casserole dish.
- Add onions, mushrooms, fresh brewed coffee, beef broth, bay leaves, and Worcestershire sauce around the roast for full flavor infusion.
- Cover the dish and place it in the oven.
- Cook for 3 to 4 hours until the meat is tender and juicy.
- You should be able to shred it easily with a fork.
- Remove the roast from the oven and let it rest for 15 minutes before serving.
- This allows the juices to redistribute for optimal flavor.