Combine soy sauce, vinegar, tomato paste, garlic powder, paprika, and brown sugar. Place roast in a large plastic bag or bowl and pour over marinade. Seal bag or cover bowl with plastic wrap. Refrigerate at least 8 hours or overnight, turning once or twice.
Preheat oven to 350°F. Remove roast from refrigerator approximately 45 minutes before cooking. Remove beef from marinade. Discard marinade. Brush roast with oil and season with the cracked pepper.
Place roast in shallow roasting pan, fat side up, and roast for approximately 2 hours or until meat reaches desired doneness. 120-125°F for rare; 125-130°F for medium-rare; or 130-135°F for medium. Remove from oven, tent loosely with foil and let rest 15-20 minutes before slicing and serving.
Warm Potato and Asparagus Medley
Place the potatoes in a pot. Cover with cold water and salt to taste. Bring to a simmer and cook until tender.
In a separate pot of boiling salted water, blanch the asparagus for about 1 minute until crisp-tender. Refresh under cold water and leave to drain.
Transfer potatoes into a mixing bowl while still hot and drizzle with the red wine vinegar. Stir well and add all remaining ingredients mixing gently.
Add fresh grated Parmesan or Asiago cheese over the salad if desired. “