This recipe calls for eye-of-round roast, but bottom round works, too, as long as it's at least an inch thick. The almond pesto, stirred in at the end, gives the sauce body and a rich finish. This dish makes a lot of sauce, which is great over mashed potatoes.
2. Preheat oven to 350 degrees F.
3. To prepare spice rub, combine marjoram, paprika, 1 tsp black pepper, and 1/4 tsp salt. Trim fat from beef, rub surface of beef with spice rub.
4. Heat oil in a large Dutch oven over medium-high heat. Add beef (the whole roast, not cut pieces); cook 5 minutes, browning on all sides. Remove from pan. Stir in sherry, scraping pan to loosen browned bits. Return beef to pan. Add onion, tomatoes, 1 cup beef borth, and bell peppers. Cover tightly with lid. Bake at 350 degrees for 3 hrs or until meat shred easily with a fork. Remove beef from pan. Cut beef into 2 inch pieces. Add almond pesto to pan, stirring until blended. Place pan over medium heat; cook 10 minutes. Stir in 1/4 tsp salt and 1/4 tsp black pepper. Serve beef and sauce mixture over rice. Yield: 6 servings.
CALORIES: 519 (24% from fat).
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