Yield
6 servings (serving size: about 3 ounces beef, 3/4 cup sauce, and 2/3 cup rice)

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.

How to Make It

Step 1

To prepare almond pesto, combine first 5 ingredients in a food processor; process until blended and a paste forms. Cover and refrigerate.

Step 2

Preheat oven to 350°.

Step 3

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.

Step 4

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.

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