Heel of Round Roast
Resources > Ingredients > Protein > Red Meat > Cuts of Beef > Heel of Round Roast

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Heel of Round Roast, also known as a Heel Roast, a Pike’s Peak Roast or a Denver Roast, even a Denver Pot Roast, is cut from the Heel of Round of the Round Primal Cut.


Heel of Round Roast is available all year long.


The production of beef is carried about by three primary types of operations: Cow & Calf Operations, Weaner Calf & Yearling Operations, and Dry-Lot Feeding Operations (also known as “Backrounders”) which are the most expensive operations in the Beef Industry. To learn more about Beef Producers just follow the link to Smart Kitchen’s Page on Beef Producers. The Beef Producers are represented by the National Cattlemen’s Beef Association.

American cattle production has remained almost stagnant between 1985 and 2009, growing just 6.4%, while the amount of beef imported has nearly tripled in that time, according to an analysis of USDA figures conducted by R-CALF USA, another the trade group that represents cattle producers.

Once raised, Beef is typically sold to Meat Packers who slaughter, inspect, and butcher the animals to provide Primal Cuts to butchers and portion cuts to consumers.

The Meat Packing Industry is in a period of consolidation. In 1999, the 10 largest beef-packing firms accounted for more than 90 percent of all Steer and Heifer slaughter in the U.S. In 2011, according to the Western Organization of Resources Councils three major companies controlled Beef market. Visit Smart Kitchen’s Meat Packers Resource Page to learn more.

Culinary Uses

Heel of Round Roast is a tough Portion Cut of Beef. On Smart Kitchen’s Home Plate it should be Cooked, it is Tough, it can be Thin or Thick depending on how it is cut, it is Dry, and Lean. Using the Home Plate we would call it Cooked, Tough, Thin or Thick, Dry, and Lean or noted in the home plate shorthand Heel of Round Roast would be (C, T1T3-T4, D, L).

The Heel of Round has most commonly been used for Ground BeefStew MeatKabobs or for making Beef Stock but may also be seen in a Heel of Round Roast.

You don’t often find it in grocery stores because it is tough and frequently used for Ground Beef, Stew MeatKabobs or for Beef Stock. If you do find it, it should be economical.

Moist Heat Methods are best with the Heel of Round Roast. If you plan to cook a Heel Roast, we suggest a Braise or a Pot Roast.

Portion Size

Allow 6 to 9 ounces (170 g to 255 g) per person of Heel of Round Roast as a Serving Size.

Gluten Free


Low Fat


Low Calorie



When shopping for Heel of Round Roast, look for Heel of Round Roast that has a clear, red exterior color known as the “Bloom,” that come from exposure to oxygen and not the more normal purplish-red color of vacuum packed beef. Your purchase should be cold, firm to the touch and, if packaged, free of any punctures or rips. Notice the “sell-by” date on the label and make sure you are buying product that is well within its dates of safe use as specified by the sticker. 


Raw Heel of Round Roast should last for up to 4 days in the refrigerator. Add an extra day of cold storage time if the Heel of Round Roast is Marinated or oiled. Raw Heel of Round Roast will keep for 2-3 months in the freezer without any appreciable deterioration in quality.

Cooked Heel of Round Roast should be refrigerated for up to 1-3 days.