Pepper Roast And Gravy

• 5 to 6 lb. boneless beef rib eye or eye of round or top round
• 1/2 c. coarsely cracked pepper
• 1/2 tsp. cardamom seed
• 1 Tbsp. tomato paste
• 1 tsp. paprika
• 1/2 tsp. garlic powder
• 1 c. soy sauce
• 3/4 c. vinegar
• 1 1/2 c. water, divided
• 1 1/2 Tbsp. flour (optional)

1. Rub roast with pepper and cardamom to cover.
2. Press in with heel of hand.
3. Place in shallow baking pan.
4. Mix together the tomato paste, paprika and garlic powder.
5. Gradually add soy sauce and vinegar.
6. Pour over roast and marinate overnight in refrigerator.
7. Let stand at room temperature for 1 hour.
8. Remove roast from marinade and wrap in foil.
9. Reserve marinade for gravy. Cook in shallow pan at 300u0b0 for 2 hours.
10. Open foil and ladle off drippings.
11. Brown, uncovered, at 350u0b0.
12. While meat is browning, strain and defat pan drippings.
13. Top 1 cup of drippings, add 1 cup of water and bring to a boil.
14. Add 1/2 cup reserved marinade. Thicken with flour mixed with remaining water, if desired.
15. Slice roast thinly and diagonally and serve with gravy.
16. Serves 12.

boneless beef, pepper, cardamom seed, tomato paste, paprika, garlic powder, soy sauce, vinegar, water, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=564348 (may not work)