Roasted Lime-Cilantro Eye of Round Roast

We enjoyed this spice-and-herb-seasoned shredded roast with warm tortillas, fat-free sour cream, Pico de Gallo, Citrus Onions, and an extra squeeze of fresh lime juice.

Yield:

Makes 12 servings

Recipe from

Nutritional Information

Calories 231
Caloriesfromfat 29 %
Fat 7.4 g
Satfat 2.3 g
Monofat 3.6 g
Polyfat 0.3 g
Protein 37.2 g
Carbohydrate 2 g
Fiber 0.4 g
Cholesterol 88 mg
Iron 3 mg
Sodium 551 mg
Calcium 194 mg

Ingredients

8 garlic cloves
1 jalapeño 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)

Preparation

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° for 3 hours and 15 minutes or until meat shreds and a meat thermometer inserted into thickest portion registers 180°. (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.

Note: Nutritional analysis is for meat only.

Note:

April 2004