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skinnymixer's Herbed Roast Beef and Peppercorn Jus
skinnymixer's Herbed Roast Beef and Peppercorn Jus

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skinnymixer's Herbed Roast Beef and Peppercorn Jus

skinnymixer's Herbed Roast Beef with Peppercorn Jus

Prep Time10 mins
Cook Time6 hrs 18 mins
Total Time6 hrs 28 mins
Author: Skinnymixers
Recipe type: Dinner

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!

 

 

  1. This is the third skinnymixers recipe I’ve tried this week and it was another winner with the whole family! Although the meat was a little dry on it’s own, once you poured on the gravy, it was amazing. Thank you Nikalene for another fabulous recipe 🙂

  2. The flavour is fabulous, the Peppercorn Jus really made the whole dish for us! I look forward to making this again with one of our preferred beef cuts for slow cooking as topside is not one we enjoy as much. Thanks for a very very tasty recipe.

  3. The flavour of this recipe is amazing!! Unfortunately 3 out of 4 times I’ve ended up with dry meat. I made it tonight, with topside that was just under 1kg, it was ready in 4.5 hrs & was dry, next time I’m going to try & buy a roast that is over 1kg & use the same timings.

    1. I used a 1.2kg cut of meat and mine was also dry although it did fall apart. Is there a particular cut of meat you’ve had success with so I can try for next time please?

  4. Firstly, this tasted AMAZING!
    However, my meat was also dry
    I will try again and put the onions around the meat as someone suggested, and add the ACV with the liquid in the slow cooker.
    Thanks for sharing!

  5. This was delicious ! Prepped and put on before going to work for 7 hours. After reading other comments about dry meat I put the onions around the beef rather than under. The meat was moist and delicious. The sauce was great too.

  6. This is sooo tasty! The meat is beautifully tender and the jus is incredible!!! Will add more pepper next time, but this is just personal taste 🙂
    Thank you Nik x

  7. Cooking this for the second time as I absolutely loved the first the time! Thanks Nikalene for another delicious recipe.

  8. Another lovely recipe! Thank you Nikalene! I use fattier cuts of meat and it’s always beautiful & filling. But I also love how you make your meals P2 friendly as some food inspiration while on the protocol is needed… 🙂

  9. I made this tonight the meat was quite dry, I will probably try it again but with a different cut as I am not doing HCG so it doesn’t have to be topside.

  10. Delicious and the best part was that my little boy who has become obsessed with not so healthy corned meat now has a new favourite. I think I’ll be making this twice a week although I’ve yet to try the Greek lamb…

  11. I was able to buy grass fed oyster blade in a whole piece which I used for this recipe……it was amazing! So much flavour and the meat just fell apart.
    I added some sliced mushrooms to the sauce after it was blitzed and just cooked them on reverse, soft for a minute or two, will definitely be cooking this dish again and again. Thank you for sharing

  12. Love this recipe! Same as Emma above my house smelt amazing all afternoon, couldn’t wait to try it. Hubby devoured his then finished off the leftover meat and sauce in bread rolls the next day. Thank you Nikalene!

  13. I have been a follower of Nikalene for a while now and WOW ….she has done it again. Another healthy ,flavour packed, easy family winner. As my kids say at the dinner table `Winner Winner Awesome Dinner`.

  14. Really tasty. A definite re -do in the future.
    I used the 500g of liquid from cleaning out the bowl after making the stock concentrate. For the meat, I used a rump roast that I’d removed the fat layer from.
    I must admit, I had the same issue as Emma, with meat slightly dry, but I agree it’s probably due to it sitting up too high. I ended up adding the liquid reserved ( bar the 300g) to the end dish. I’m looking forward to having the rest of this.

  15. My first skinnymixer recipe was a success….the comment from my husband was “That was absolutely beautiful – restaurant quality!”

    Thanks 🙂

  16. This recipe was terrific! Loved the gravy and the herb topping was amazing. My beef was a little bit dry but I think my slow cooker might be a ‘not so slow’ cooker or I put the meat in wrong. Should the meat be in the liquid at all? Mine was right up out of it because of the height of the onions it sat on. But once mixed with the gravy, it was great. Will definitely make again. Thanks for a great recipe!

    1. I should add I cooked exactly as stated, with a topside roast. I used 1/2 tsp of cracked pepper for the gravy and it was perfect for us – not too spicy for our son. My house smelt amazing all afternoon 🙂

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