Pikes Peak Roast with a delicious dry rub is grilled with hickory smoke for a tasty main dish. Slice this roast thin for the best roast beef sandwiches to enjoy all week long.
The classic Sunday pot roast gets a make over on the grill and you will never look at roast beef the same. The hickory smoke flavor along with delicious dry rub makes this one of the best roast beef recipes you'll ever make.
You might also try this Grilled Sicilian Style Steak or Smoked Brisket for your next weekend grilling recipes.
How to Grill a Pikes Peak Roast:
- Set your roast out to come to room temperature about 30 minutes before grilling.
- Prepare dry rub by combining brown sugar, black pepper, garlic powder, smoked paprika and kosher salt.
- Rub olive oil over roast and sprinkle with dry rub.
- Get the grill or smoker ready with a 300° fire with hickory wood if available.
- Place roast over indirect heat and close the grill lid.
- Cook about 1 ½ hours or until internal temperature reaches 140° for medium roast beef that can be thinly sliced.
- Continue to cook to about 190° for a more tender roast beef but it will not be as juicy.
- Roast can be wrapped in foil or butcher paper about half way through cooking to maintain the juiciness.
- Remove from grill and allow to rest 10- 15 minutes before slicing.
- Thinly slice roast as needed.
Oven Method:
To oven roast, place on a roasting rack in a roasting pan and cook at 375° until desired internal temperature is reached.
How to Store Roast Beef:
If you are preparing the roast for sandwiches, only slice what you are using. Wrap the remaining roast in several layers of plastic wrap and an additional layer of foil.
This will keep the roast tasting fresh. Chilled roast will be easier to thinly slice. Making the best roast beef sandwiches.
To freeze roast beef, wrap in 2 layers of plastic wrap and one layer of foil. Freeze up to 3 months, thaw in refrigerator.
What is a Pikes Peak Roast?
A Pikes Peak Roast can also be called a heel of round. It's the lower cut of the round roasts. It has amazing flavor but needs to be slow cooked.
By slow cooking on the grill with hickory smoke, it will develop amazing flavors. Thinly slice the meat for tender and juicy roast beef sandwiches.
You can use this same method for rump roast, chuck roast or other round roasts.
Rather you want to know how to cook a Pikes Peak Roast on the grill or in the oven, this recipe is our tried and true method that turns out flavorful and delicious.
More Delicious Roast Beef Recipes
Delicious grilled roast beef recipes. Out tried and true favorites to make flavorful meal that the whole family will enjoy.
A classic comfort food meal that is so easy to prepare on the grill. Made with our sweet garlic and onion rub and garlic seasoned vegetables cooked in a foil packet.
The most tender, flavorful and delicious roast made on your backyard grill! A quick and easy black pepper rub adds a spicy kick that will be your new go-to for sandwiches!
This Grilled Orange Beef has a sweet and sticky glaze that is amazingly delicious! Not your mama's pot roast but equally delicious!
Our classic garlic and brown sugar rub makes this tender and juicy roast something special! My kids say it is lick the plate, delicious!
We make this coffee marinated chuck roast often. The marinade adds tons of flavor and helps tenderize an budget friendly chuck roast!
Grill a roast on the weekend and you can make one to two meals out of it easily or have it to prepare easy lunches for the entire week. The Best Beef Marinade is also perfect for gilling roast beef or steaks. It tenderizes the meat and adds tons of flavor.
It's going to be any store bought deli meat that you've ever tried and it's much more affordable.
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Pikes Peak Roast
Pikes Peak Roast with a delicious dry rub is grilled with hickory smoke for a tasty main dish. Slice this roast thin for the best roast beef sandwiches to enjoy all week long.
Ingredients
- 3 pound Pikes Peak Roast
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 2 teaspoons smoked paprika
- 2 teaspoons kosher salt
Instructions
- Set roast beef on counter to come to room temperature about 30 minutes before grilling.
- Mix brown sugar, pepper, garlic, paprika and salt together in a bowl.
- Drizzle olive oil over roast, rubbing over all sides.
- Sprinkle with dry rub, pressing into roast.
- Prepare smoker or grill to a 300° fire with hickory wood.
- Place roast over indirect heat and cook with the lid closed about 1 ½ hours or until internal temperature reaches 140- 145°.
- Remove roast to a cutting board to rest for 10- 15 minutes before slicing.
- Thinly slice as needed.
- Tightly wrap roast in several layers of plastic wrap plus a layer of foil and refrigerate.
Notes
Oven Method:
Cook on a roasting pan with a rack at 375° until desired doneness is reached.
For roast beef that is fall apart tender, wrap in foil half way through cooking time and cook until internal temperature reaches 190°.
Nutrition Information:
Yield:
12 servingsServing Size:
1Amount Per Serving: Calories: 188Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 133mgSodium: 431mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 30g
Gina
Looks amazing, if I don’t gave a grill can I put it in the oven 300’ for an hour and a half?
Milisa
Hi Gina,
That should work, you might have to cook it a bit longer in the oven, just use a digital thermometer to cook it to the desired temperature.
Michelle Belt
Can you tell me why you would cook it until it reaches 145 on the grill, but 190 in the oven?
Milisa
Hi Michelle,
Cook the roast to 145° for medium and if you prefer well done roast beef, cook to 190° on either the grill or in the oven. I hope that helps.
~ Milisa
Steve
We have a large pikes peak roast from a recent percentage of a butchering purchase. Never heard of it before.
Game plan is to do the rub as stated -wrap in shrink wrap overnight and the following morning smoke for about an hour- reverse sear roast in my Dutch oven -then some big carrots and onions - add all to my cast iron Dutch oven with beef broth for a low and slow in my propane grill. That should break down any muscle fibers in the roast. Will post results - Steve
Toby
First time I have ever heard of this roast. Followed the dry rub recipe except I smoked at 225 degrees for about three hours. The result reminded me of a prime rib roast. It was fantastic!! Going to contact a local butcher for more of these delicious cuts of beef!
Tom mcghee
I raise cattle. Roasting a Pikes Peak with potatoes and carrots. I'm old school.
This is how my mom cooked them.