Put mixed herbs, garlic and lemon rind in to mixer bowl, mill for 3 sec/speed 9/MC on. Rub the roast with the herb mixture.
Put beef stock concentrate and 500 g or 17.6 oz water in to slow cooker bowl. Place the onions on the bottom. Put roast in and cook on low for 6 hours.
When meat is tender, remove to thermal pot to rest, reserving liquid, while preparing the vegetables and gravy.
Add 300 g or 10.6 oz of the reserved roast liquid, cooked onion, pepper and apple cider vinegar to mixer bowl. Put steaming trays with vegetables in place and steam for 17 min/steaming temp/speed 2. Tip: Remove softer vegetables when they are cooked.
Set vegetables aside in thermal pot.
Blend sauce for 30 sec/speed 9/MC on. Taste and add water if it is too salty or thick.
This makes 10 serves on HCG protocol. I used broccoli for my vegetable. You can omit the pepper for a plain gravy. Bellini Users Use your sharp blade for this recipe. At step 4 use ST temp and speed 3 if using an Intelli and 120°C or 250°F and speed 4 if using a Supercook. At step 6 start blending at speed 4 and slowly increase to speed 9.