6 lbs eye round beef roast
2/3 cups blanched almonds finely chopped
1 1/3 cups pitted green olives finely chopped
2 tsps ground cinnamon
2 tbsps olive oil
2 cups red wine
2 cups beef stock
4 tbsps tomato paste
Trim beef of excess fat. Using a sharp knife, make deep cuts along the top of the roast.
Combine almonds, olives and cinnamon in a medium bowl. Place this mixture into pockets in meat, pushing in firmly with a spoon. Tie meat securely with string.
Heat oil in large Dutch oven. Add meat & cook over medium-high heat until evenly browned, about 3-4 minutes.
Combine wine, stock & tomato paste. Pour over roast & bring slowly to a boil. Cover and simmer about 1 1/2 hours or until beef is tender.
Remove meat & cover with foil to keep warm while making sauce.
SAUCE: Bring pan juices to a boil and boil rapidly, uncovered, for 10 minutes or until thick.
Serve beef thickly sliced with sauce.