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Pikes Peak or Rump Roast with Ale


1 – John's Farm Organic Pikes Peak Roast or Rump Roast
1/2 C olive oil
2 – cans beer
4 peppercorns
2 T Dill, dried
2 T Basil, dried
2 T butter
5 – Carrots, peeled, whole
1 – large onion, chunked
4 – yukon potatoes, bite sized pieces


Rinse, pat dry roast and place in large bowl. Smear with olive oil; pour beer over. Marinade overnight.

Preheat oven to 320° Remove roast from marinade; retain marinade. Mix softned butter with dill and basil. Make 4 slits in meat; insert peppercorns into each. Place carrots, onion, and potatoes in bottom of roasting pan or dutch oven. Rub butter mixture over meat and place on top of veggies. Lightly, pour beer marinade around sides of roast. Cover container. Roast until meat thermometer inserted in center of roast reaches your desired temperature for doneness.

Remove roast from over, let rest 10 min. Use drippings to make gravy.

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