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Remove the leaves from the jar. Rinse the grape leaves and remove stem. Soak the rice in water for about 15 to 20 minutes. Drain well. In a mixing bowl, pour the drained rice, ground beef, salt, all spice, black pepper, garlic powder, and vegetable oil. Massage and mix so that everything is well-incorporated.
Stuff grape leaves one at a time. Place one grape leave on a flat surface the textured/leaf veins up. Take 1 tsp of the filling and place in the center of the leaf, then fold the sides over the filling and roll. Repeat with the remaining grape until you're all out of the meat stuffing.
Prepare a heavy cooking pot. Neatly arrange the stuffed grape leaves in stacked rows, around the circumference of the pot, seam side down. Leave an empty space/well in the middle of the pot. Fill the empty well in the center of the pot with desired ingredients.
Cover the grape leaves with a plate, and gently press down. This will weigh the grape leaves down and keep them from shifting.
Combine juice of 2 lemons, water (enough to cover roll) and pour into pot until grape leaves are fully covered. Cook on low heat (or in pressure cooker) for 1 hour. Liquid should be fully absorbed.
Cover the pot with a large lid. Flip over the entire pot for a big reveal and enjoy!