Place the peppercorns in a heavy plastic bag a crush with a rolling pin. Stir in the salt. Coat the outside of the beef roast with the pepper mixture. Rotisserie the roast on the Spit Rods 20 to 25 minutes per pound for rare or until the internal temperature reaches 140o F, 30 to 35 minutes per pound for medium or until the internal temperature reaches 160 degrees F, or 40 to 45 minutes per pound for well done or until the internal temperature reaches 170 degrees F on the instant thermometer inserted in the center. Remove and slice in 1/4 -inch thick slices or thinner. Serves 4 to 6.