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.

Almond Pesto:

• 1/3 Cup Slivered Almonds, roasted
• 3 Tbs chopped fresh parsley
• 1 Tbs beef broth
• 2 garlic cloves
• 1 hard-cooked large egg yolk

• 2 tsp dried marjoram
• 2 tsp paprika
• 1 tsp freshly gnd black pepper
• 1/4 tsp salt
• 1 (2.5 lbs) beed eye-of-round roast

• 1 Tbs olive oil
• 1 cup dry sherry
• 2 cups thinly sliced onion
• 1 (14.5 oz) can diced tomatoes, drained
• 1 cup beef broth
• 1 (12 ounce) bottle roasted red bell peppers, drained and cut into 1/2 inch strips
• 1/4 tsp salt
• 1/4 tsp freshly gnd black pepper
• 4 cups hot cooked rice

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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