Roasted Lime-Cilantro Roast

Roasted Lime-Cilantro Roast Begin this at least 12 hours before serving. 8 garlic cloves 1 jalapeno pepper, seeded 1/4 cup chopped fresh cilantro 1/4 cup lime juice 1 tablespoon coriander seeds 1 tablespoon cumin seeds 1 tablespoon coarse-grain salt 1 tablespoon olive oil 1 4 to 5 pound roast, eye of round or rump Garnishes: fresh cilantro sprigs lime wedges Corn tortillas, optional Sour cream, optional Pico de gaIIo, optional Citrus onions, optional Process first 8 ingredients in a food processor until a thick paste forms, stopping to scrape down sides. Make 3 to 4 (1-inch) cuts in each side of roast with a sharp knife. Fill each cut with about 1 teaspoon of paste. Spread remaining paste over beef. Wrap tightly with plastic wrap; chill at least 8 hours or up to 24 hours. Unwrap roast; place in a 13 x 9-inch pan. Bake, covered, at 325 degrees for 3 hours and 15 minutes or until meat shreds and a meat thermometer inserted into thickest portion registers 180 degrees. (Meat will not shred below this temperature.) Let stand 10 minutes before shredding or chopping. Garnish, if desired. Serve with corn tortillas, sour cream, pico de gallo and onions, if desired. Makes 12 servings. Calories 231, Fat 7.4 g, Carbs 2 g, Sodium 551 mg, Fiber 0.4 g.

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