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

Remove and slice in 1/4-inch or thinner slices.