2 pounds beef roast
1 pound canned diced onion
1/3 cup peeled and diced celery
1/3 cup diced green bell pepper
1/3 cup diced green bell pepper
2 teaspoons Worcestershire sauce
2 teaspoons onion powder
2 teaspoons prepared horseradish
1 teaspoon dried rosemary
1 teaspoon dried sage
1 tablespoon dried marjoram
salt and pepper to taste
1 1/2 teaspoons dried basil
1 cup chopped fresh parsley
1 large onion, minced
1 (8 ounce) can tomato paste
Preheat oven to 350 degrees F (175 degrees C).
Place roast in a large roasting pan. Pour water into pan, stirring often. Allow to marinate in pan for 10 minutes.
In a large bowl, combine onion, celery, green bell pepper, green bell pepper, Worcestershire sauce, onion powder, horseradish, rosemary, sage, marjoram and salt and pepper. Mix well.
In a small bowl, combine tomato paste and roast. Mix well. Place roast in roasting pan.
Cover roasting pan, and place oven door in the pan. Place roasting pan on oven rack. Place roasting pan on rack of oven. Place a rack in pan to support lower rack.
Bake at 350 degrees F (175 degrees C) for 1 1 hour. Turn roast once during the last hour of baking.