Roasted Lime-Cilantro Eye Of Round Roast

• 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 (4.5-pound) eye of round roast
• Garnishes: fresh cilantro sprigs, lime wedges
• Corn tortillas (optional)
• Fat-free sour cream (optional)

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. 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.
3. Bake, covered, at 325u0b0 for 3 hours and 15 minutes or until meat shreds and a meat thermometer inserted into thickest portion registers 180u0b0. (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 Citrus Onions, if desired.
4. Note: Nutritional analysis is for meat only.

garlic, pepper, fresh cilantro, lime juice, coriander seeds, cumin seeds, coarsegrain salt, olive oil, round roast, fresh cilantro, tortillas, sour cream

Taken from www.myrecipes.com/recipe/roasted-lime-cilantro-eye-of-round-roast (may not work)