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Peppered Rib-Eye Roast

Yield 10 to 12 servings


  • 1 cup soy sauce
  • 3/4 cup red wine vinegar
  • 1 tablespoon tomato paste
  • 3 garlic cloves, minced
  • 1 teaspoon paprika
  • 1/2 cup assorted coarsely ground peppercorns
  • 1/2 teaspoon ground cardamom
  • 1 (5- to 6-pound) eye of round roast, trimmed
  • 1/4 cup water
  • 1 1/2 tablespoons cornstarch
  • Sautéed sliced mushrooms (optional)

How to Make It

  1. Stir together first 5 ingredients.

  2. Combine peppercorns and ground cardamom; press into roast. Place roast in a shallow dish; pour marinade over roast. Cover and chill 8 hours, turning roast occasionally.

  3. Remove roast from marinade, reserving 1 cup marinade. Wrap roast in aluminum foil, sealing well; place in a shallow roasting pan.

  4. Bake at 300° for 2 hours or until done. Remove from oven; unwrap foil, and drain, reserving juices. Increase oven temperature to 350°; return roast to pan, and bake 15 minutes.

  5. Combine 1/4 cup water and cornstarch in a saucepan, stirring until mixture is smooth. Stir in reserved juices and reserved 1 cup marinade.

  6. Bring to a boil over medium heat, stirring constantly; boil, stirring constantly, 1 minute. Stir in mushrooms, if desired. Serve with roast.

  7. Prep: 15 min.; Chill: 8 hrs.; Bake: 2 hrs., 15 min.; Cook: 3 min.