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. cornstarch
- 1 lb. carrots, cut into 2-inch chunks
- 2 sweet onions, quartered
- 1 (4 lb.) Pikes Peak or bottom round beef roast*
- 2 Tbsp. Pikes Peak Butcher's Rub
- 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.
Instant pot: Cook for 25 minutes per pound of roast.
Add tomatoes and cornstarch to the dish of a slow cooker and stir until combined. Add onions and carrots, then set roast on top of vegetables. Sprinkle Pikes Peak Butcher's Rub over roast on all sides 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 onions, carrots, and sauce.
Enjoy with mashed potatoes or polenta.
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