Beef and Pepper Medley

1 1/4 Tablespoons garlic powder
1 1/4 Tablespoons black pepper
2 1/2 pounds beef roast
1 large green pepper, julienne
style
1 large sweet red pepper,
julienne style
1 large sweet onion, thinly
sliced
1/4 cup olive oil
1/3 cup red wine vinegar
1 3/4 teaspoons dry mustard
1 1/4 teaspoons minced garlic cloves
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
Combine garlic powder and black pepper; rub over
all sides of roast. Place on a rack in a shallow
roasting pan. Preheat oven to 500 degrees F. Place
roast in oven and reduce heat to 350 degrees F. Bake
for 1 1/2 to 2 hours or until meat reaches desired
doneness. Chill for 30-40 minutes or until meat is
cool enough to handle. Cut into 3- inch x 1/4-inch
x 1/4-inch strips. Place in a large salad bowl; add
peppers and onions. Combine dressing ingredients in
a jar with a tight-fitting lid; shake well. Pour over
salad and toss to coat. Cover and refrigerate
overnight. Serve cold.