3 lb. beef cross rib pot roast, about 1 1/2 inches thick
.8 oz. env. meat marinade
2 lg. red or green peppers, cut into 1/4 inch wide strips
1 lg. white or red onion, cut into halves and thinly sliced
1/4 c. olive or vegetable oil
1 clove garlic, crushed
1 tbsp. vinegar
1 tsp. dried oregano leaves
1/2 tsp. salt
1/4 tsp. pepper

Marinate beef roast as directed on envelope. Cook and stir red peppers and onion in oil in 10 inch skillet over medium heat until crisp-tender, 3 to 5 minutes. Stir in remaining ingredients, remove from heat. Cove rand grill beef 4 to 5 inches from medium coals, turning 2 or 3 times until desired doneness, 40 to 50 minutes for medium. Heat and stir pepper and onion mixture on grill until warm. Top beef with pepper and onion mixture; cut beef into thin slices.