Jack swears this roast changed his life—or at least his weekends. The first time he made a Pikes Peak beef roast, he accidentally dropped his phone in the Dutch oven trying to film it for his cousin (yeah, don’t ask). But even that didn’t ruin it.
This cut? It’s got old-school comfort written all over it. Sure, it’s tucked way back near the cow’s hindquarters, which might not sound glamorous, but once you cook it low and slow? Boom—fall-apart tender, flavor-packed, Sunday-supper goodness.
And Jack’s secret? Not broth. Coffee. Yeah, you read that right—a good ol’ cup of Joe, mixed with soy sauce, garlic, and a few veggies. It sounds weird until you taste it. Then it’s game over.
Table of Contents
What Is a Pikes Peak Roast?
Also called a heel of round roast, this lesser-known cut comes from the bottom of the round, near the back of the cow. It’s a bit leaner than your average chuck, but don’t let that scare you. It’s got big-time beefy flavor and just enough chew to be satisfying—if you treat it right.
And by “right,” we mean long, slow roasting in a heavy Dutch oven. Forget pressure cookers or quick fixes. This is the kind of roast you make when you want the house to smell amazing all afternoon.
Need a refresher on all the beef cuts and what they’re good for? Swing over to our ultimate beef cuts guide—super handy.
Ingredients for Jack’s Pikes Peak Roast
This isn’t fussy. You just need a few pantry staples, a strong coffee, and a chunk of beef ready to soak up flavor.
| Ingredient | Why You Need It |
|---|---|
| 1 (3–4 lb) Pikes Peak roast | The star—aka heel of round roast |
| 2 cups brewed coffee | Jack’s bold secret weapon |
| 2 tbsp soy sauce | Brings that salty umami goodness |
| 1 onion, sliced | For aromatics and natural sweetness |
| 1 cup mushrooms | Optional, but Jack swears by them for gravy |
| 3 cloves garlic, smashed | Always. You already know. |
| 2 tbsp olive oil | For searing the roast |
| 2 tbsp cornstarch | Thickens the gravy at the end |
Step-by-Step: How to Cook It Right
1. Preheat & Sear
Crank that oven to 325°F. While it’s heating, rub the roast with salt and pepper. Sear it in a hot Dutch oven with olive oil—about 3–4 minutes per side until it’s browned like a good steak.
2. Build the Flavor
In the same pot, throw in the onions, mushrooms, and garlic. Sauté for a couple of minutes, then pour in the coffee and soy sauce. Stir it up and let it bubble a bit.
3. Roast It Low and Slow
Place the roast right on top of the veggies, cover the pot, and slide it into the oven. Roast for 2.5 to 3 hours or until the internal temp hits 190°F and the meat pulls apart with a fork.
4. Make That Gravy
Remove the roast and set it aside to rest. Scoop out about 1 cup of the hot liquid and whisk it with 2 tbsp cornstarch in a saucepan. Let it bubble and thicken—taste and adjust if needed.
Want an easy dessert after this meal? Jack says don’t miss this frozen cherry vanilla cola. It’s sweet, chilled, and hits the spot after a savory roast.
What to Serve With Pikes Peak Roast
Jack loves keeping it simple: roasted carrots, mashed potatoes, or buttery noodles. But if you’re into bold flavors, serve it with something unexpected like house special mei fun. Trust him—roast + noodles = comfort fusion.
And if you’re feelin’ fancy? Pour a glass of chicha morada. It’s fruity, cool, and surprisingly good with a warm beef dish.
What to Do With Leftovers
Got extras? Good. Jack loves turning leftovers into:
- Beef sliders with pickles and melted cheese
- Tacos with shredded roast + hot sauce
- Sunday morning hash with potatoes and eggs
- Added to soups or wraps for easy weekday lunches
You can also check out our ground beef recipe ideas and swap roast in wherever ground meat fits.
Jack’s Roast Tips
- Don’t skip the sear. It locks in flavor before roasting.
- Use medium roast coffee. Dark roast can get bitter.
- Let it rest. Always give your roast 15–20 minutes to chill before slicing.
- Leftover liquid = liquid gold. Jack makes a double batch of gravy and freezes it for pasta night.
Final Bite
So there you have it—Jack’s favorite way to slow-cook a Pikes Peak beef roast that’s rich, juicy, and packed with comfort. Whether you’re feeding a crowd, making Sunday dinner, or just want leftovers that taste even better the next day, this one-pot wonder hits every time.
Try it once, and you’ll get why it’s a family favorite in our kitchen. And if you’re not sold on using coffee yet—trust us, just taste it.
Now go preheat that oven and make your house smell amazing.
PrintHow to Cook Pikes Peak Beef Roast (Jack’s Family-Approved Slow Roast Recipe)
Fall-apart tender, slow-roasted Pikes Peak roast infused with coffee, garlic, and soy sauce—Jack’s favorite comfort meal for weekends and beyond.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Ingredients
- 1 (3–4 lb) Pikes Peak roast
- 2 cups brewed coffee
- 2 tbsp soy sauce
- 1 onion, sliced
- 1 cup mushrooms (optional)
- 3 cloves garlic, smashed
- 2 tbsp olive oil
- 2 tbsp cornstarch
Instructions
- Preheat oven to 325°F. Rub roast with salt and pepper.
- Sear the roast in a Dutch oven with olive oil, 3–4 minutes per side until browned.
- Add onions, mushrooms, and garlic to the pot. Sauté for 2 minutes.
- Pour in coffee and soy sauce. Stir and let bubble briefly.
- Place roast on top of veggies, cover, and roast for 2.5 to 3 hours until meat reaches 190°F and pulls apart easily.
- Remove roast and let it rest. For gravy, whisk 1 cup hot liquid with cornstarch in a saucepan and let thicken.
Notes
Use medium roast coffee for balanced flavor. Let the roast rest before slicing. Save the gravy—it freezes well for later.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 135mg
PART 9: FAQs About Pikes Peak Roast
What part of the cow does the Pikes Peak roast come from?
The Pikes Peak roast comes from the bottom round, specifically the heel of the cow’s back leg. It’s a hardworking muscle, which means it’s lean and flavorful—but it also needs that low-and-slow cook time to really shine. Jack calls it the “underdog cut” because it’s often overlooked, but always delivers big taste.
Where is the Pikes Peak roast located?
You’ll find it tucked deep in the rear leg of the cow—beneath the round, right near the shank. It’s not a super tender cut like tenderloin or ribeye, but if you give it time in the oven or slow cooker? It turns into a fall-apart masterpiece.
What cut is a Pikes Peak roast?
Pikes Peak roast is a cut from the heel of round. It’s technically a bottom round roast, and it’s known for being a dense, lean, budget-friendly cut that’s ideal for braising, stewing, or slow roasting. Think of it like chuck roast’s leaner cousin—it takes patience, but pays off big time.
What is the tastiest cut of roast beef?
It depends on what you’re after! Jack says if you want pure tenderness, go ribeye or tenderloin. But if you want that **deep, beefy flavor** with a little bite, Pikes Peak roast is up there with brisket and chuck. Plus, it costs way less—and leftovers are next-level good.