Trim fat and silverskin. Season beef with pepper powders and salt. Mix the bread ingredients. Knead 12 minutes. Oil the dough allow to rise 1 hour.

Heat oil add the peppers. Dice the onion. As the oil heats, stir in the pepper, black and white peppers. Dice the onion.

Render the fat trimmed from roast. Sear the beef.

Remove pieces of fat from oil. Add the water. Onions and garlic.

Wash, peel, and slice the carrots. Dice the potatoes. Add to the boiling water.

Allow to boil then reduce heat. Simmer 50 minutes.

Remove the roast. Mix the gravy ingredients. Heat the oil and bacon drippings. Add spices flour to the oils and make a roax. Poke bread allow to double in size.

Pour into the boiling liquids. Stir till thickened. Add roast back.

Steam the cauliflower 5 minutes. Add frozen peas, rice, and cauliflower. Knead the bread and form into golf ball sized balls.

Remove the roast, rest 10 minutes. Slice should still be slightly pink inside. Fry the bread balls. Move to a paper towel to absorb excessive amounts of oils.

Serve I hope you enjoy!!!