1/2 cup chopped red bell pepper
2 teaspoons vegetable oil
1 teaspoon garlic powder, minced
2 1/2 pounds beef roast
3 carrots, sliced
1 onion, cubed
1 green bell pepper, chopped
1 green bell pepper, chopped
1 medium red bell pepper, chopped
1 small white onion, chopped
1 teaspoon dried minced pork
1/2 teaspoon dried tarragon
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 pinch salt
1 pinch ground black pepper
1/2 teaspoon ground black pepper
Heat oil in a saucepan or heavy bottomed glass dish or mixing bowl in a large saucepan.
Slice bell pepper tops off and into thirds, leaving seeds. Place slices in saucepan with carrots, onion, green bell pepper, pepper, bell pepper, onion, bell pepper, pepper, onion, bell pepper, onion, bell pepper and bell pepper. Heat saucepan, placing pan in pan so that water does not get in. Bring to a boil over medium heat. Reduce heat to low. Cook until vegetables are tender, about 4 minutes. Remove from heat. Blend in peanut oil, vinegar, salt, pepper, onion, bell pepper, bell pepper, onion, bell pepper, pepper, BBQ sauce, Worcestershire sauce and Worcestershire sauce. Stir continuously until peppers are nice and translucent. Serve hot over meat.
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