Beef Pikes Peak is a hearty, slow-cooked chuck roast dish named after the famous Colorado mountain. It features a rich, smoky tomato-based sauce with a subtle sweetness from brown sugar and a tangy kick from vinegar and mustard. This recipe is a true set-and-forget meal that transforms a tough, affordable cut into fork-tender, deeply flavorful beef, perfect for a satisfying family dinner.
Ingredients
- 3 lb (1.4 kg) beef chuck roast, trimmed of excess fat
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 cup (240 ml) ketchup
- 1/2 cup (120 ml) water
- 1/4 cup (60 ml) apple cider vinegar
- 2 tbsp (30 g) brown sugar, packed
- 2 tbsp (30 g) Worcestershire sauce
- 1 tbsp (15 g) chili powder
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) dry mustard
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1 g) black pepper
- 1/4 tsp (1 g) cayenne pepper (optional, for heat)
Instructions
- Preheat your oven to 325°F (163°C).
- Pat the chuck roast dry with paper towels. Season generously with salt and black pepper on all sides.
- In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Sear the roast for 3-4 minutes per side, until a deep brown crust forms. Remove the roast to a plate and set aside.
- Reduce the heat to medium. Add the sliced onion to the pot and cook, stirring occasionally, for 4-5 minutes until softened and starting to brown. Add the minced garlic and cook for another minute until fragrant.
- In a medium bowl, whisk together the ketchup, water, apple cider vinegar, brown sugar, Worcestershire sauce, chili powder, smoked paprika, dry mustard, salt, black pepper, and cayenne (if using).
- Pour the sauce mixture into the pot with the onions and garlic. Stir, scraping up any browned bits from the bottom of the pot. Bring the sauce to a simmer.
- Return the seared roast to the pot, turning it to coat in the sauce. Cover the pot with a tight-fitting lid.
- Transfer the pot to the preheated oven. Cook for 2 1/2 to 3 hours, or until the meat is fork-tender and easily pulls apart. Check at the 2-hour mark to ensure there is enough liquid; add a splash of water if it looks dry.
- Once the meat is tender, remove the pot from the oven. Carefully transfer the roast to a cutting board. Let it rest for 10 minutes, then slice or shred the beef, discarding any large pieces of fat.
- Skim any excess fat from the surface of the sauce. Return the sliced beef to the pot with the sauce, and keep warm over low heat until ready to serve.
Tips
- Don’t skip the sear: Browning the roast before braising adds a deep, savory flavor that you can’t get otherwise. Take the time to get a good crust on all sides.
- Use a meat thermometer: For safety, the internal temperature of the beef should reach at least 145°F (63°C) as per USDA FSIS safe minimum for whole cuts of beef. However, for this braised dish, you’ll want to cook it well beyond that until it’s fork-tender, which usually means an internal temperature of 200-205°F (93-96°C).
- Make it ahead: This dish tastes even better the next day. Prepare it, cool it, and refrigerate overnight. The flavors meld and deepen, and it’s easy to reheat for a quick weeknight meal.
- Adjust the heat: The cayenne adds a subtle kick. Feel free to omit it for a milder sauce, or add a chopped chipotle pepper in adobo for a smoky, spicier version.
Serving Suggestions
Serve the beef Pikes Peak over creamy mashed potatoes, egg noodles, or steamed rice to soak up the delicious sauce. It also pairs wonderfully with roasted vegetables, a simple green salad, or crusty bread for dipping. For a Colorado twist, serve it alongside some roasted green chiles.
Variations
- Slow Cooker: Sear the beef and sauté the onions as directed. Transfer everything to a slow cooker, pour the sauce over, and cook on low for 8-10 hours or on high for 4-5 hours, until tender.
- Smokier Flavor: Add 1 teaspoon of liquid smoke to the sauce for a deeper, smokier taste.
- Sweet & Spicy: Add 1-2 tablespoons of honey or molasses for extra sweetness, and a finely chopped jalapeño for more heat.
- Beef Pikes Peak Sandwiches: Shred the beef and pile it onto toasted buns with a slice of provolone or cheddar cheese. Broil until the cheese melts for a fantastic sandwich.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator within 2 hours of cooking. The beef will keep for up to 4 days. To freeze, place the cooled beef and sauce in a freezer-safe container and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, place the desired amount in a saucepan and warm over medium-low heat, stirring occasionally, until heated through to an internal temperature of 165°F (74°C) for leftovers. You can also reheat individual portions in the microwave, covering the bowl to prevent splattering.
Frequently Asked Questions
Can I use a different cut of beef? Yes, beef brisket or bottom round roast are excellent substitutes. These cuts also benefit from long, slow cooking and will become tender. Adjust the cooking time as needed, as brisket may take slightly longer.
Why is my beef not tender? This usually means it hasn’t cooked long enough. The connective tissue in chuck roast needs time to break down. Continue cooking in 30-minute intervals until the meat is fork-tender. Also, make sure the pot is tightly covered to trap steam.
Can I cook this on the stovetop? Absolutely. After browning the beef and adding the sauce, bring it to a simmer, then reduce the heat to low, cover, and let it cook gently for 3-4 hours, checking occasionally and adding water if needed.
What can I use instead of ketchup? You can substitute with 1 cup of tomato sauce plus 2 tablespoons of tomato paste, and add a little extra sugar and vinegar to mimic the flavor of ketchup. It won’t be exactly the same, but it will work well.
Is this dish gluten-free? It can be. Check the labels of your Worcestershire sauce and chili powder, as some brands contain gluten. Use a gluten-free Worcestershire sauce and ensure your spices are certified gluten-free.
Can I add vegetables to the pot? Yes, carrots and potatoes are great additions. Add them during the last hour of cooking so they don’t become mushy. Cut them into large chunks so they hold their shape.
Related
- Japanese Egg Salad Sandwich Bread Recipe
- Dinuguan Recipe: Filipino Pork Blood Stew
- Fried Chicken Dinner Menu Ideas: 10 Sides
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).