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. The dish makes a lot of sauce, which is great over mashed potatoes.
1/3 cup slivered almonds, toasted
3 tablespoons chopped fresh parsley
1 tablespoon beef broth
2 garlic cloves, peeled
1 hard-cooked large egg yolk
2 teaspoons dried marjoram
2 teaspoons paprika
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (2 1/2-pound) beef eye-of-round roast
1 tablespoon olive oil
1 cup dry sherry
2 cups thinly sliced onion
1 (14.5-ounce) 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 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups hot cooked long-grain rice
How to Make It
To prepare almond pesto, combine first 5 ingredients in a food processor; process until blended and a paste forms. Cover and refrigerate.
Preheat oven to 350°.
To prepare spice rub, combine marjoram, paprika, 1 teaspoon black pepper, and 1/4 teaspoon salt. Trim fat from beef; rub surface of beef with spice rub.
Heat oil in a large Dutch oven over medium-high heat. Add beef; 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 broth, and bell peppers. Cover tightly with lid. Bake at 350° for 3 hours or until meat shreds 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 teaspoon salt and 1/4 teaspoon black pepper. Serve beef and sauce mixture over rice.