Heel of Round Roast
You might also know this one as a Pikes Peak Roast. The round primal contains many types of roasts originating from various places in the primal, but with most of the same properties and cooking techniques. In general, these are best when roasted slowly. Similarly to the arm roast, these may not ever get tender enough to shred. Instead, cook these to an internal temperature of 135°F-140°F (medium-rare). Thinly slice and serve hot or cold as roast beef. This roast may come wrapped in a butchers twine netting, which you can leave on while cooking so it cooks evenly all the way through.
Recommended Cooking Methods:
Roasting — Braising/Stewing — Slow Cooking
- Generously season with black pepper, salt, granulated onion, and dried herbs. Roast on a roasting rack in a 325°F oven, until internal temperature reaches 125°F (the temperature will continue to rise at it rests). Let sit for at least 20 minutes before slicing and serving with horseradish sauce.