Pikes Peak Roast

I recently bought a 1/2 cow with some friends and one of the cuts was a Pikes Peak Roast. I had no idea what that is, so I did a little searching and found the following recipe. I think it's a winner. My wife loved the gravy! And it's gluten free. :) I was surprised that there are no herbs included so I added a nice bunch of fresh thyme and a bay leaf for the cooking phase and removed the thyme when blending the sauce into the gravy. 

Also, I would hold off on adding the extra water until you have blended the gravy. That way you can add water as you like to get the desired thickness.

Pikes Peak Roast (Heel of Round)

Prep time: 20 min.
Cook time: 2 1/2 – 3 h
Total time: 3- 3 1/2 h
Yield: 6

Ingredients:

3 lbs 8 oz pikes peak roast (Heel of Round)
2 Tablespoons oil
1 onion, large, chopped
3 carrots, big, chopped
2 cloves of garlic, chopped
2 tomatoes, chopped
2 cups red wine
3 cups water, divided (2-1)
salt to taste
freshly ground pepper

Directions:

Preheat your oven to 325 F. 

Wash the roast and pat it dry. Season with salt and pepper.

Heat a bigger dutch oven on medium-high heat, add the oil, and brown the roast from all sides really well. Remove roast from the pot and add the onions and carrots and cook until well done and browned.

Add the garlic and cook for another minute.

Pour the red wine into the pot. Stir well to loosen all the brown bits on the bottom of the pot. Season with salt and pepper. Add 2 cups of water and the tomatoes.

Return the roast to the pot and place the pot with closed lid into the oven. Cook for about 3 hours or until the roast is very tender.

Remove pot from the oven and the roast from the pot. Add one cup of water and mix the sauce with a stick blender until well pureed. Season with salt and pepper.

Cut the roast against the grain into 3/4 inch slices. Return the slices to the pot and cover with the sauce.

Serve with some egg noodles and green salad.