If you’ve ever stood at the butcher counter staring at cuts of beef, you’ve probably noticed names you know—ribeye, chuck, brisket—and then a few that leave you scratching your head. One of those is the Pikes Peak roast. It sounds fancy, almost like it’s from a Colorado steakhouse, but in reality, it’s a humble cut with big flavor potential.
What Is a Pikes Peak Roast?
A Pikes Peak roast is a beef cut that comes from the lower round, near the shank. This section of the cow works hard, which means the meat has a lot of connective tissue. Translation: it’s tough if you cook it hot and fast. But when cooked low and slow, it transforms into fork-tender beef that’s full of rich, hearty flavor.
The name “Pikes Peak roast” doesn’t mean it’s from Colorado cattle—it’s just a regional nickname. In some areas, you might see it sold as a heel of round roast.
Why Choose This Cut?
This isn’t a premium steakhouse cut. Instead, it’s about value and comfort food. A Pikes Peak roast is:
- Affordable – Cheaper than rib roasts or brisket.
- Big on flavor – When braised, the connective tissue breaks down into natural gelatin, adding depth.
- Great for leftovers – Perfect for shredding into sandwiches, tacos, or soups.
If you like pot roast or beef stew, this cut belongs in your kitchen.
Best Cooking Methods for Pikes Peak Roast
The key is low heat and moisture. Here are the most reliable ways to cook it:
1. Braising in the Oven
- Sear the roast on all sides in a Dutch oven.
- Add broth, wine, onions, garlic, and herbs.
- Cover tightly and cook at 275–300°F for 3–4 hours until tender.
2. Slow Cooker
- Place the roast in your crockpot with veggies and liquid (beef stock, beer, or tomato sauce).
- Cook on low for 8–10 hours.
- The roast will shred easily with a fork.
3. Pressure Cooker / Instant Pot
- Brown the meat first for flavor.
- Add liquid and cook under high pressure for 60–70 minutes.
- Natural release gives the best texture.
4. Smoking (Low & Slow BBQ Style)
- Rub with spices and smoke at 225°F.
- Wrap in foil with broth once it hits 160°F internal temp.
- Continue until 200–205°F for a pull-apart texture.
Flavor Pairings
Because this cut is bold, it holds up well to strong flavors:
- Herbs: rosemary, thyme, bay leaves.
- Liquids: red wine, dark beer, beef stock.
- Spices: paprika, garlic powder, black pepper.
It’s also a great candidate for Mexican-style shredded beef with cumin, chili powder, and lime.
Storing and Using Leftovers
Leftover Pikes Peak roast keeps well in the fridge for 3–4 days or in the freezer for up to 3 months. Try these ideas:
- Shredded beef tacos or burritos.
- Sandwiches with melted cheese and au jus.
- Stirring into soups, stews, or chili.
FAQs About Pikes Peak Roast
Q: Is Pikes Peak roast the same as pot roast?
Not exactly. Pot roast is a cooking method, not a specific cut. Pikes Peak roast is one of several cuts you can use for pot roast.
Q: Can I grill a Pikes Peak roast?
Not recommended. It’s too tough for quick grilling. If you want beef on the grill, go for ribeye or sirloin.
Q: What temperature should it be cooked to?
For slicing, aim for 190°F internal temperature. For shredding, let it go to 200–205°F.
Q: Can I cook it without liquid?
No. Without moisture, the roast will dry out and stay chewy. Braising liquid is key to breaking down the connective tissue.
Q: Is it the same as a heel of round?
Yes, that’s another name. Different butchers label it differently.
Q: What’s the average size of a Pikes Peak roast?
They usually range from 3–5 pounds, making them ideal for feeding a family or meal prepping.
Q: How do I make it less fatty?
This cut isn’t very fatty compared to chuck or brisket, but you can trim surface fat before cooking and skim rendered fat from the liquid afterward.
Final Thoughts
A Pikes Peak roast might not win beauty contests at the butcher shop, but it’s a powerhouse when it comes to comfort food and budget-friendly meals. Treat it right—slow, moist heat—and you’ll get a roast that’s tender, flavorful, and versatile enough for everything from Sunday dinner to weekday leftovers.
Whether you braise it in wine, slow cook it with veggies, or smoke it for pulled beef, this cut proves that sometimes the best meals come from the most overlooked parts of the cow.
