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.
Servings: 12 servings
Calories: 188kcal
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 1/2 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
Serving: 1g | Calories: 188kcal | Carbohydrates: 3g | Protein: 30g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 133mg | Sodium: 431mg | Sugar: 2g