Pikes Peak Roast1 large Bastrop Cattle Company Roast
½ cup olive oil
1 beer
4 peppercorns

This recipe can be used with any roast, but is most appropriate for a Pikes Peak. The Pikes Peak is from the back hips of the calf and is a very dense piece of meat. If you try to cook it too quickly at a high temperature, you will end up with a tough piece of meat.

Rub the Pikes Peak down with the olive oil. Place the meat in a deep bowl and cover with the beer. Cover bowl with plastic wrap, and place the meat in the refrigerator to marinate overnight.

Before cooking, pierce the meat and place the peppercorns throughout the meat. Sprinkle the spices over both sides of the meat and place it in a deep roasting pan with whatever vegetables you like - potatoes, onions, carrots, etc. Add marinade juice and one cup water to cover the lower part of the meat. Place top on roast pan and put everything in the oven at 320 degrees. Cook until meat is done to preference. Well done usually takes two hours.

See also
Carol's Slow Cook Pike's Peak Roast [recipe]
This recipe doesn’t require the marinating, but does take longer to cook.