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Ingredients
  • 1 (2 pound) beef chuck pot roast
  • 3 cloves garlic
  • 2 red bell peppers, cut into large wedges
  • 2 green bell peppers, cut into large wedges
  • 1 yellow onion, cut into wedges
  • 1 sweet onion, cut into wedges
  • ½ (6 ounce) can tomato paste, or to taste
  • ¼ cup red wine vinegar
  • ⅛ teaspoon garlic powder, or to taste
  • ⅛ teaspoon seasoned salt, or to taste salt and ground black pepper to taste
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