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skinnymixer's Herbed Roast Beef with Peppercorn Jus

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


  • 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


  • 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.