Roasted Lime-Cilantro Eye of Round Roast

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)
Pico de Gallo (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° 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.

Yield: Makes 12 servings

Pico de Gallo

2 medium tomatoes, chopped
1 medium onion, diced
1 jalapeño pepper, seeded and minced
2 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
1/4 teaspoon salt

Stir together all ingredients. Cover and chill until ready to serve.

Yield: Makes about 1 1/2 cups

Citrus Onions

1 medium-size sweet onion, thinly sliced
1/3 cup fresh lime juice*

Combine onion and juice in a small glass bowl. Use immediately, or chill until ready to serve.
*Fresh lemon juice may be substituted.

Yield: Makes about 1 1/2 cups