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PIKES PEAK ROAST
PRICE $16.00 LB.
This lean, hearty roast comes from the round and is full of rich beef flavor. Cook it low and slow for a tender, fall-apart meal that’s perfect for pot roast, tacos, or classic Sunday dinner.
Simple oven-roasted Pikes Peak Roast (classic method) Ingredients
3–5 lb Beef Pikes Peak Roast
1 tbsp kosher salt
1 tsp black pepper
1–2 tbsp olive oil
3–4 garlic cloves, smashed
1 tbsp fresh rosemary or 1 tsp dried
1 tbsp fresh thyme or 1 tsp dried
1 cup beef stock or red wine (optional, for pan juices)
Instructions
Bring to room temperature: Remove roast from fridge 30–60 minutes before cooking. Pat dry with paper towels.
Preheat oven: 325°F (163°C) for slow, even cooking.
Season: Rub roast with olive oil, then season all over with salt, pepper, garlic, rosemary, and thyme.
Sear: Heat a heavy ovenproof skillet or Dutch oven over medium-high heat. Sear roast 2–3 minutes per side until browned.
Roast: Add beef stock or wine to pan if desired. Transfer to oven and roast until internal temperature reaches:
130°F (54°C) for medium-rare,
140°F (60°C) for medium,
150°F (66°C) for medium-well. Cooking time varies—plan about 20–30 minutes per pound for low-and-slow roasts. Use a meat thermometer for best results.
Rest: Tent roast
PIKES PEAK ROAST
PRICE $16.00 LB.
This lean, hearty roast comes from the round and is full of rich beef flavor. Cook it low and slow for a tender, fall-apart meal that’s perfect for pot roast, tacos, or classic Sunday dinner.
Simple oven-roasted Pikes Peak Roast (classic method) Ingredients
3–5 lb Beef Pikes Peak Roast
1 tbsp kosher salt
1 tsp black pepper
1–2 tbsp olive oil
3–4 garlic cloves, smashed
1 tbsp fresh rosemary or 1 tsp dried
1 tbsp fresh thyme or 1 tsp dried
1 cup beef stock or red wine (optional, for pan juices)
Instructions
Bring to room temperature: Remove roast from fridge 30–60 minutes before cooking. Pat dry with paper towels.
Preheat oven: 325°F (163°C) for slow, even cooking.
Season: Rub roast with olive oil, then season all over with salt, pepper, garlic, rosemary, and thyme.
Sear: Heat a heavy ovenproof skillet or Dutch oven over medium-high heat. Sear roast 2–3 minutes per side until browned.
Roast: Add beef stock or wine to pan if desired. Transfer to oven and roast until internal temperature reaches:
130°F (54°C) for medium-rare,
140°F (60°C) for medium,
150°F (66°C) for medium-well. Cooking time varies—plan about 20–30 minutes per pound for low-and-slow roasts. Use a meat thermometer for best results.
Rest: Tent roast
