Instructions: Stir together first 5 ingredients. Combine peppercorns and ground cardamom; press into roast. Place roast in a shallow dish; pour marinade over roast. Cover and chill 8 hours, turning roast occasionally.

Remove roast from marinade, reserving 1 cup marinade. Wrap roast in aluminum foil, sealing well; place in a shallow roasting pan.

Bake at 300 degrees for 2 hours or until done. Remove from oven; unwrap foil, and drain, reserving juices. Increase oven temperature to 350 degrees; return roast to pan, and bake 15 minutes.

Combine 1/4 cup water and cornstarch in a saucepan, stirring until mixture is smooth. Stir in reserved juices and reserved 1 cup marinade. Bring to a boil over medium heat, stirring constantly; boil, stirring constantly, 1 minute. Stir in mushrooms, if desired. Serve with roast.

This recipe yields 10 to 12 servings.

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