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Roasted Lime-Cilantro Roast Recipe

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This recipe for Roasted Lime-Cilantro Roast is from The Hoggan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 garlic cloves
1 jalapeņo 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 or other type (I've used Chuck roast)
Garnishes: fresh cilantro sprigs, lime wedges
Fat-free sour cream (optional)
Corn tortillas (optional)
Directions:
Directions:
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, and Pico de Gallo or salsa, if desired.
Personal Notes:
Personal Notes:
I've also made this in a crock pot with amazing results.

 

 

 

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