1 (5-6 lb.) boneless eye of rib roast
1/2 c. coarsely cracked peppercorns
1 tbsp. tomato paste
1/3 tsp. garlic powder
1 tsp. paprika
1 c. soy sauce
3/4 c. vinegar
1 1/2 tbsp. cornstarch

Trim fat from beef, press peppercorns into beef. Place in baking pan. Blend tomato paste, garlic powder and paprika. Stir in soy sauce and vinegar. Pour over beef; cover; refrigerate overnight. Remove meat from mixture and reserve liquid. Wrap beef in foil and place in shallow roasting pan. Roast at 350 degrees for 2 hours (medium rare). Open foil; spoon out juices; brown roast for 15 minutes.

In a pot, combine 1/4 cup water and cornstarch. Blend in beef juices and 1 cup water. Cook over medium heat, stirring constantly until sauce is thick and smooth. Marinate liquid may also be added for flavor. Simmer for 2 minutes. Serve with roast. Serves 6.