Add all ingredients for the marinade, except the black pepper, into a non-reactive bowl (no metal) and whisk to combine.
Immerse the sliced beef roast into the marinade and stir to coat completely. Cover and refrigerate overnight, or up to 24 hours.
Preheat your oven or smoker to 170 degrees F.
Remove the meat from the marinade and dry each strip thoroughly by laying on paper towels. Transfer the strips to the grill grate, jerky rack, or cooling rack, sprinkle with the black pepper, and smoke/cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces can take 4-5 hours). Check often after the first hour to be sure your jerky is drying evenly. You are looking for jerky that is firm and still slightly pliable, but not soft. If you bend your jerky and it breaks, you've cooked it a little too long.
Place the finished jerky in a gallon zip top bag while it is still warm. Don't seal closed all the way. The jerky will steam in the bag slightly and this step will make the jerky moist. The jerky will last 3-4 days on the counter or 2 weeks in the fridge.