Pikes Peak Pot Roast Recipe
6 to 8 servings
Active Prep: 10 min
Cook: 6 hours
- 1 (14.5 oz.) can diced tomatoes
- 2 Tbsp. corn starch
- 1 lb. carrots, scrubbed and cut into 2-inch chunks
- 2 sweet onions, quartered
- 1 (4 lb.) Pikes Peak or bottom round beef roast*
- 2 Tbsp. one of the following rubs:
- Pikes Peak Butcher's Rub
- Mt. Evans Butcher's Rub
- Kosher Salt, to season
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*You can use your favorite beef roast with this method, but you may need to adjust the cooking time according to roast type. You can also use your favorite beef rub as the seasoning.
Add tomatoes and corn starch to the dish of a slow cooker and stir until combined. Add onions and carrots, then set roast on top of vegetables. Sprinkle butcher's rub over top and season lightly with salt. Cook on high for 5 to 6 hours or low for 10 hours, or until roast is fork-tender. Move roast to a cutting board and let rest for 10 min. before slicing. Season remaining vegetables and liquid with salt to taste. Serve roast with the onions, carrots, and sauce.
Enjoy with mashed potatoes or polenta.
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