Ingredients
- 1 kg beef roast - I used topside as its extra lean
- A handful of mixed fresh herbs - parsley, sage, thyme, rosemary
- 5 cloves of garlic
- 2 strips of lemon rind
- 1 large brown onion - peeled and halved
- 1 tbsp beef stock concentrate - or 500 g or 17.6 oz beef stock liquid
- 1 kg vegetables for steaming
- 1/2-1 tsp cracked black pepper to taste
- 1 tsp apple cider vinegar
Instructions
- 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.
Notes
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.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
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