1 (5 lb.) rib-eye of beef roast
1/2 c. whole black peppercorns, coarsely ground
1/2 tsp. ground cardamon seed
1 tbsp. tomato paste
1 tsp. garlic powder
1 c. soy sauce
3/4 c. red wine vinegar
1 c. water

Place beef in 9x13 inch baking dish. Combine pepper and cardamon seed in small bowl. Firmly press pepper mixture into beef. Combine tomato paste, paprika and garlic powder in medium bowl. Stir in soy sauce and vinegar. Pour marinade over beef. Cover and refrigerate at least 6 hours or overnight, basting occasionally. Remove beef from refrigerator. Let stand in marinade at room temperature 1 hour.

Grill on rotisserie until an internal temperature of 150 degrees is reached or preheat oven to 300 degrees. Remove beef from marinade and wrap in heavy-duty foil. Discard marinade. Transfer beef to shallow pan. Roast to desired doneness, about 2 hours for medium rare. Remove beef from pan.

Combine 1 cup drippings with 1 cup water in small saucepan. Bring to boil. Unwrap beef and transfer to platter. Slice and serve immediately, passing sauce separately.