Combine the pepper and cardamom;
rub over roast. In a large resealable plastic bag, combine the soy sauce,
vinegar, tomato paste, paprika and garlic powder; add the roast. Seal bag and
turn to coat; refrigerate overnight.
Drain and discard marinade. Place
roast on a rack in a shallow roasting pan. Cover and bake at 350° for 2 to
2-3/4 hours or until meat reaches desired doneness (for medium-rare, a meat
thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 20
minutes before carving.
Meanwhile, for gravy, pour the
pan drippings and loosened brown bits into a saucepan; skim fat. Combine
cornstarch and cold water until smooth; gradually stir into the drippings.
Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the
roast. Yield: 16-18 servings.