Yield: 16 servings
|10 pounds||Top round, trimmed of fat|
|⅓ cup||Black peppercorns|
|1 teaspoon||Ground cardamon|
Wipe the meat on all sides and tie with kitchen string. Place peppercorns between waxed paper, and with a rolling pin or meat mallet, crack the peppercorns. Mix the cracked peppercorns with cardamon and press the mixture into the meat, covering the entire surface. Place meat on a rack in a roasting pan and let sit at room temperature for 30 minutes before cooking.
Preheat oven to 500 deg F. Place the pan on the middle rack of the oven and roast for 1-¼ hr for rare; 1-⅔ hr for medium. Remove from oven and let stand 20 minutes before carving.