1/2 cup coarsely cracked black peppercorns
1 (5 to 6 pound) boneless rib-eye roast, trimmed
1 cup soy sauce
3/4 cup red wine vinegar
1 tablespoon tomato paste
1 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon cornstarch
2 tablespoons water
Lightly press cracked pepper on all sides of the roast. Place in a large shallow dish.
Combine soy sauce and next 4 ingredients; pour over roast. Cover and marinate in refrigerator for 8 hours or overnight, turning occasionally.
Remove roast from marinade, discarding marinade. Place roast on a rack in a shallow roasting pan; insert meat thermometer into thickest part of roast, making sure it does not touch fat.
Bake at 325*F (160*C) for 2 1/2 hours or until thermometer registers 140*F (60*C) for rare, 150*F (65*C) for medium-rare, or 160*F (70*C) for medium.
Remove roast to a serving platter, reserving drippings. Set roast aside, and keep warm.
Add enough water to reserved dripping to make 1 1/2 cups; return to pan. Combine cornstarch and 2 tablespoons water, stirring until smooth. Add cornstarch mixture to pan; cook, stirring constantly, until mixture is smooth and slightly thickened. Serve roast with the sauce.
Serves 6 to 8.