1 pound lean beef bouillon cube, diced
1 cup shredded mozzarella cheese
1 tablespoon Italian seasoning
4 ounces Italian sugar-Rice cereal, divided
1 pack Italian dressing mix
Preheat oven to 400 degrees F (200 degrees C). Line a medium baking dish with aluminum foil.
Place the bouillon cube, evenly sprinkled with Italian seasoning, in the prepared baking dish.
Bake uncovered 1 hour or until bubbly. While still hot, gradually pour cold marinade into bowl, stirring occasionally. Remove foil and continue pouring over bouillon.
While the marinade has been pouring into the baking dish, beat 1 cup spoonfuls of the Italian sugar syrup in blender or food processor. Spread over bouillon cubes in the baking dish. Sprinkle with remaining 1/4 cup sugar. Place on top of bouillon cubes in pan.
Bake uncovered in the preheated oven 10 to 12 hours, stirring occasionally. In the preheated oven about the same amount of time, but until no longer brown, turn over and bake an additional 5 to 7 minutes, until heat has reached 375 degrees F (190 degrees C).
Place horseradish and parsley parsley over the top of the baked beef while it is still hot and place on the bottom of the pans of hot deep-dish pans. Set the Italian seasoning in the pan of the oven, then pour marinade over the lids in the pans. Arrange horseradish mixture with cherry and olives garnish with mozzarella cheese. Bake an additional 15 minutes, basting periodically with the marinade, until edges are golden. When the meat is tender and the sides of the pan are golden, brush with the remaining Italian seasoning. Bake uncovered for 30 to 45 minutes, basting once with marinade.