Have fat trimmed from a 5-6 pound boneless rib eye beef roast. Marinate as directed. Combine 1/4 cup of coarsely cracked pepper and 1/2 teaspoon cardamom seed; rub all over beef and press in with heel of hand. Place on shallow baking dish; carefully pour over this sauce: Mix 1 tablespoon tomato paste, 1/2 teaspoon garlic powder, and 1 teaspoon paprika; gradually add 1 cup soy sauce, then 3/4 cup vinegar. Refrigerate overnight - spoon marinade over meat.

Remove meat from marinade; let stand at room temperature for 1 hour. Wrap in heavy duty foil; place in shallow pan; roast at 300 degrees for 2 hours for medium-rare. Open foil; ladle out and reserve drippings; skim off excess fat. Brown roast uncovered at 350 degrees while making gravy. To 1 cup of meat juices, add 1 cup water; bring to boiling. Serve au jus or thicken with 1 1/2 teaspoon cornstarch mixed with 1/4 cup cold water. (You may use eye of the round in place of eye of the rib if desired). Serves 8-10.