-
1 large Bastrop Cattle Company Roast
- ½
cup olive oil
- 1
beer
- 4
peppercorns
- Dill
- Basil
|
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. |
