Roasted Lime-Cilantro Roast

Description
Begin this at least 12 hours before serving.
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Makes 12 servings.

Ingredients

 * 8 garlic cloves
 * 1 jalapeno pepper, seeded
 * ¼ cup chopped fresh cilantro
 * ¼ 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

Accompaniments

 * corn tortillas, optional
 * sour cream, optional
 * pico de gallo, optional
 * citrus onions, optional

Directions

 * 1) Process first 8 ingredients in a food processor until a thick paste forms, stopping to scrape down sides.
 * 2) Make 3 to 4 (1-inch) cuts in each side of roast with a sharp knife.
 * 3) Fill each cut with about 1 teaspoon of paste.
 * 4) Spread remaining paste over beef.
 * 5) Wrap tightly with plastic wrap; chill at least 8 hours or up to 24 hours.
 * 6) Unwrap roast; place in a 13 x 9-inch pan.
 * 7) Bake, covered, at 325°F for 3 hours and 15 minutes or until meat shreds and a meat thermometer inserted into thickest portion registers 180°F (meat will not shred below this temperature)
 * 8) Let stand 10 minutes before shredding or chopping.
 * 9) Garnish, if desired.
 * 10) Serve with corn tortillas, sour cream, pico de gallo and onions, if desired.

Nutritional information
Per serving:
 * Calories 231 | Fat 7.4g | Carbs 2g | Sodium 551mg | Fiber 0.4g