Mix the oil, cracked pepper, salt, and Worcestershire sauce in a small bowl.
Place the roast in the bowl and rub the roast with the mixture. Let the roast rest in the bowl for half an hour to bring it to room temperature.
Keep a roasting rack and pan ready. Brush lightly with oil.
Turn the oven on and set the temperature to 325 degrees F.
Heat 2 tablespoons of oil on a medium heat using a heavy-bottomed pot or skillet.
Add the black cardamom, cinnamon, bay leaves, and cloves. Let sizzle for 30 seconds.
Now add the roast and sear it on all sides, turning carefully with pair of tongs. Let each side brown nicely for 2-3 minutes. Continue to do this until all the sides are nicely browned—approximately 15 minutes. Turn off the heat.
Transfer the roast to the baking pan but save the skillet drippings for the gravy.
Add about 1 cup of beef broth to the baking pan to keep the roast moist and prevent its juices from burning.
Cover the lightly with foil and bake the roast for 1/2 hour covered.
Uncover and bake for approximately another hour or less until done to your preference. Our family prefers it well-done.
Remove from the oven, and cover the roast loosely with foil.
Let it rest for 30-40 minutes before slicing. This will help the juices inside the roast to redistribute themselves without being lost while cutting.
Transfer to a serving platter and circle roast with vegetables of your choice.
I use steamed and lightly sautéed peppered asparagus (or long green beans) and boiled fried potatoes. You could also use steak-fried potatoes.