Pikes Peak Roast comes from the round primal — specifically the heel of the round, at the very bottom of the hind leg.
It's cut from the top of the heel muscle where it meets the eye of round and bottom round. Some butchers also call it a heel of round roast or a Denver pot roast. It's a lean, tough, hard-working muscle, so it does best with low-and-slow moist heat — braising, pot roasting, or Dutch oven cooking with liquid. Sliced thin against the grain after a long braise, it makes excellent pot roast or French dip. Ave 3 lbs.
