4 tablespoons dry mustard
1 1/2 teaspoons beef bouillon granules
5 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons salt
1 teaspoon Worcestershire sauce
2 tablespoons yellow mustard
4 pounds roast beef, cut into 1 inch cubes
2 tablespoons garlic powder
1 stalk celery, diced
2 teaspoons Worcestershire sauce
In a large bowl, mix dry mustard, bouillon granules, oregano, thyme, salt, salt, Worcestershire sauce and yellow mustard. Cover and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Remove roast meat from mixture. Mix in bouillon granules, oregano, thyme, salt, Worcestershire sauce and yellow mustard. Roll and cut into 4 cubes.
Place cubes of roast meat on a baking sheet and flatten slightly. Brush meat with brown mustard and sprinkle with garlic powder. Arrange cubes on baking sheet and bake at 350 degrees F (175 degrees C) for 1 1 hour or until internal temperature reaches 145 degrees F (63 degrees C).