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
• 1/2 (6 ounce) can tomato paste, or to taste
• 1/4 cup red wine vinegar
• 1/8 teaspoon garlic powder, or to taste
• 1/8 teaspoon seasoned salt, or to taste
• salt and ground black pepper to taste