Wipe the top round meat on all sides and tie it with kitchen string to maintain its shape during cooking.

Place black peppercorns between waxed paper.

Crack the peppercorns using a rolling pin or meat mallet until coarsely crushed.

In a small bowl, mix the cracked black peppercorns with ground cardamom.

Press the peppercorn and cardamom mixture onto the entire surface of the meat, ensuring it's evenly coated.

Place the seasoned meat on a rack inside a roasting pan.

Let the meat sit at room temperature for 30 minutes before cooking to promote even cooking.

Preheat the oven to 500 degrees F (260 degrees C).

Place the roasting pan on the middle rack of the preheated oven.

Roast for 1 hour and 15 minutes for rare, or 1 hour and 40 minutes for medium.

Remove the roast beef from the oven.

Let the roast beef stand for 20 minutes before carving to allow the juices to redistribute.