Thursday, November 5, 2009

Pikes Peak Roast

Pikes Peak Roast is not a very tender cut of meat, unless you cook it long and low. It's perfect for a crock-pot meal, especially if you are like me and are gone from the house for 10 hours on workdays.

I make up the roast recipes every time, changing it up a little bit here and there based on what I have on hand. This week's roast turned out yummy, so if you'd like to replicate it, here's the info:

1 pike's peak roast (3-4 pounds), thawed
1 can golden mushroom soup
1 can mushroom stems and pieces
1 cup beef broth (or boiling water and beef bouillon cube)
about 2 tablespoons salt
about 2 teaspoons dry mustard
about 2 teaspoons dried sage
1 garlic clove

  1. Mix the salt, mustard, and sage together. Rub it over the roast.
  2. Place the roast in the crock pot.
  3. Mix in a separate bowl the beef broth, mushroom soup, mushrooms, and garlic. Beat until smooth.
  4. Pour soup mixture over roast.
  5. Cover and cook on low for 10 hours.
  6. Remove from the crock pot and let set for at least 10 minutes before serving.

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