So tonight’s clean eats dinner recipe is a tasty yet clean twist on a classic dish: roast beef! In keeping with the recent theme, this is also a slow cooker recipe. The great thing about that is that you can get away with using a leaner cut of roast, and it’ll still come out juicy and tender due to the slow cooking! Ready for the recipe deets guys?
Pepper Ranch Roast (Serves 2)
8 Ounces lean beef roast (eye of round, bottom round, top round, etc.)
1/4 Teaspoon salt
1 Tablespoon ranch mix
1/2 Cup diced pepperoncinis
1/4 Cup pepperoncini juice
2 Cups beef broth (be careful— make sure it’s just beef broth/beef stock— they like to sneak “caramel coloring” in there on this one!)
2 Tablespoons whole wheat flour
1/2 Cup plain nonfat Greek yogurt
Sprinkle roast with salt. Over high heat, sear roast on all sides on a lightly oiled pan. Remove from heat, and place in the crockpot. Add in the pepperoncinis, along with their juice. Cook on low for 4 hours. Remove the roast, and set aside. Pour the remaining juice into a pot over the stove. Add in the beef broth, along with the whole wheat flour, and bring the mixture to a boil while whisking. Once the mixture becomes thick, reduce the heat to low, and stir in the yogurt. Simmer for several additional minutes. Lastly, pour the broth into a blender and blend thoroughly (you could also use an immersion blender). Spoon the sauce over the roast just before serving. I served this roast with lemon-parsley roasted baby potatoes for that full “homestyle meal” effect. It came out absolutely delicious!
Homemade Ranch Mix
3/4 Cup dried parsley
2 Tablespoons pepper
1/4 Cup garlic salt
1 Tablespoon salt
2 Tablespoons garlic powder
1/3 Cup onion powder
1/2 Cup dill weed
Combine all seasonings evenly. This mix can be used as a substitution in any recipe calling for ranch mix. Store remaining ranch mix in a mason jar to be used later!
Please note: I made this recipe for 2 people. I had to go to the butcher counter to get a small enough cut of roast. They looked at me like I was freaking insane— as if people only buy, cook, and eat 5 lb roasts! My suggestion is to go to the butcher counter to get the amount you need (roughly 4-6 ounces per person), as opposed to buying a crazy large roast. Face it— with all of that roast staring at you, you WILL be tempted to eat more of it. My personal opinion is save yourself some money, cut some calories out while you’re at it, and just buy and cook what you plan to eat. If, however, you have a large family or you’re cooking for guests, and you do plan to cook a larger roast— please note that you’ll need to adjust the cooking time in the crockpot!
This recipe was a huge hit! The roast was so tender, it was practically falling off the fork! If you’re in need of a healthy, clean, and delicious roast recipe— this is it guys! Yum!