Pikes Peak Roast

Slow cooking is a must for this fun little roast recipe. Plus, the rich, robust gravy we are going to whip up once it’s done will have you begging for seconds.

👥 8 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 15 min🔥 Cook: 2h👤 Laura📖 castironskilletcooking

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

oven
dutch oven
bowl
whisk

📝 Preparation Steps

Preheat oven to 325°F

Arrange half of the veggies in the bottom of a 6 qt dutch oven.

Place the roast on top and add the rest of the onion and mushrooms around the sides.

onion (thinly sliced)1

Combine coffee, soy sauce, and garlic in a bowl or small pitcher and pour over top of the roast.

Cover and bake on the middle rack for ⏱️ 2 hours.

Use oven mitts and a thermometer to carefully check the internal temperature. It should be at least 145°F, though I cook this roast to about 190°F.

Once the roast is cooked through, remove it from the dutch oven to rest.

For the gravy, remove about a cup of the broth from the dutch oven and set aside.

Bring the rest of the broth to a light boil on the stovetop, then add in about two tablespoons of cornstarch. Whisk constantly until it thickens. If you need to, add in more cornstarch, just a pinch at a time, until you get your desired texture.

Nutrition Facts

calories

266 kcal

fat Content

8 g

serving Size

1 serving

fiber Content

0.5 g

sugar Content

1 g

sodium Content

908 mg

protein Content

40 g

cholesterol Content

105 mg

carbohydrate Content

5 g

saturated Fat Content

3 g

unsaturated Fat Content

4.4 g

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