Beef Pikes Peak Roast: A Classic Pot Roast Recipe

Beef Pikes Peak roast is a classic American pot roast, named for the cut of beef taken from the chuck or shoulder area. This tough, well-exercised muscle becomes meltingly tender when cooked low and slow with aromatics and liquid. Itâ€™s a forgiving, deeply flavorful dish that transforms an economical cut into a comforting, fork-tender centerpiece for a family dinner.

Ingredients

3 to 4 lb (1.4 to 1.8 kg) beef Pikes Peak roast (also labeled chuck shoulder or chuck pot roast)
2 tbsp (30 ml) vegetable or canola oil
2 tsp (8 g) kosher salt, plus more to taste
1 tsp (2 g) black pepper, freshly ground
1 large yellow onion, sliced (about 2 cups / 200 g)
3 cloves garlic, minced
2 cups (480 ml) beef broth, low-sodium
1 cup (240 ml) dry red wine (like Merlot or Cabernet) or extra beef broth
2 tbsp (30 g) tomato paste
2 sprigs fresh rosemary (or 1 tsp / 1 g dried)
3 sprigs fresh thyme (or 1 tsp / 1 g dried)
2 bay leaves
4 large carrots, peeled and cut into 2-inch chunks (about 3 cups / 300 g)
3 celery stalks, cut into 2-inch pieces (about 1.5 cups / 150 g)
1.5 lb (680 g) baby potatoes, halved if large
2 tbsp (16 g) cornstarch mixed with 2 tbsp (30 ml) cold water (for gravy, optional)

Instructions

Pat the roast dry with paper towels. Season generously on all sides with the salt and pepper.
Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast for 4â€“5 minutes per side, until a deep brown crust forms. Transfer the roast to a plate.
Reduce heat to medium. Add the onion and cook, scraping up any browned bits, for 4â€“5 minutes until softened. Add the garlic and cook for 1 minute more.
Stir in the tomato paste and cook for 1 minute. Pour in the red wine (if using) and scrape the bottom of the pot to deglaze. Let the wine bubble for 2â€“3 minutes, then add the beef broth, rosemary, thyme, and bay leaves.
Return the roast to the pot, along with any accumulated juices. The liquid should come about halfway up the roast; add a little water if needed. Bring to a simmer.
Cover the pot tightly with a lid and transfer to an oven preheated to 325Â°F (165Â°C). Braise for 2 hours.
After 2 hours, add the carrots, celery, and potatoes around the roast. Re-cover and continue cooking for 1 to 1.5 hours, until the meat is fork-tender and the vegetables are soft.
Carefully transfer the roast and vegetables to a serving platter. Tent loosely with foil and let rest for 15 minutes.
For the gravy, strain the braising liquid into a saucepan, discarding the herbs and bay leaves. Skim off excess fat. Bring to a simmer over medium heat. Whisk in the cornstarch slurry and cook for 2â€“3 minutes until thickened. Season with salt and pepper to taste.
Slice the roast against the grain, or pull into large chunks. Serve with the vegetables and gravy.

Tips

Don’t skip the sear: The browning creates a rich flavor base. Pat the meat dry before searing to get a good crust.
Low and slow is key: This cut needs time to break down collagen. If it’s not fork-tender after the stated time, return it to the oven for 30-minute intervals.
Slice against the grain: Look for the direction of the muscle fibers and cut perpendicular to them for the most tender slices.
Make it ahead: This roast tastes even better the next day. Refrigerate the sliced meat in the strained gravy; reheat gently.

Serving Suggestions

Serve the roast with the braised vegetables and plenty of gravy. It pairs well with mashed potatoes, egg noodles, or crusty bread to soak up the sauce. A simple green salad with a bright vinaigrette balances the richness.

Variations

Red Wine Swap: Use a non-alcoholic red wine or extra beef broth if you prefer.
Add Mushrooms: SautÃ© 8 oz (225 g) sliced mushrooms with the onion for an earthy flavor.
Herb Change: Replace rosemary and thyme with 2 tsp (2 g) dried oregano or Italian seasoning.
Spicy Kick: Add a pinch of red pepper flakes or a chopped chipotle pepper in adobo to the braising liquid.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 4 days. The meat is best stored in the gravy to prevent drying out. To reheat, place slices in a covered saucepan with a little gravy or broth and warm over low heat, or microwave in 30-second bursts. You can also freeze the cooked roast and gravy for up to 3 months; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

What is a Pikes Peak roast? It’s a cut from the beef chuck, specifically the shoulder area. It’s well-marbled and tough, ideal for braising or slow cooking. If your butcher doesn’t have it labeled, ask for a chuck shoulder roast or a chuck pot roast.

Can I cook this in a slow cooker? Yes. Sear the roast and sautÃ© the aromatics as directed, then transfer everything to a slow cooker. Cook on low for 8â€“10 hours or on high for 5â€“6 hours, adding the vegetables for the last 2â€“3 hours. The meat should be fork-tender.

How do I know when the roast is done? The USDA FSIS safe minimum internal temperature for whole cuts of beef is 145Â°F (63Â°C) with a 3-minute rest, but for pot roast you want it much higherâ€”around 200â€“205Â°F (93â€“96Â°C)â€”so the collagen breaks down and the meat becomes tender. Use a meat thermometer to check; it should slide in easily.

Why is my meat tough? It likely hasn’t cooked long enough. The collagen needs time to melt. If it’s still tough, return it to the oven for another 30â€“45 minutes. Also, be sure to slice against the grain.

Can I use a different cut? Yes, any chuck roast, brisket, or round roast will work, but adjust cooking time accordingly. Chuck is ideal; brisket may need a bit longer, and round will be leaner and less flavorful.

Can I make the gravy without wine? Absolutely. Simply use 3 cups (720 ml) of beef broth instead of the wine and broth combination. The flavor will be slightly less complex but still delicious.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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