Southwestern Beef Roast with Spicy Salsa Verde

Ingredients

• 1 beef Top Sirloin Petite Roast (1-1/2 to 2 pounds)
• 2 teaspoons ground cumin
• 1-1/2 teaspoons ground black pepper
• 1/2 teaspoon ground coriander
• 12 ounces tomatillos (5 to 8 medium), husks removed, rinsed
• 1 small white onion, cut in half, root ends left intact
• 1 jalapeño
• 1 tablespoon olive oil
• 1/2 cup loosely packed fresh cilantro
• 2 tablespoons fresh lime juice
• 1 clove garlic, minced
• 1 teaspoon sugar
• 3/4 teaspoon salt