Place the peppercorns in a heavy plastic bag
and crush with a rolling pin
Stir in the salt.
Coat the outside of the beef roast with the
pepper mixture
Rotate the roast on the spit
rods 20 to 25 minutes per pound for rare or
until the internal temperature reaches 120
degrees, 30 to 35 minutes per pound for
medium, or until the internal temperature
reaches 135 degrees, or 40 to 45 minutes per
pound for well done, or until the internal
temperature reaches 150 degrees on the instant
thermometer inserted in the center
