3 tablespoons olive oil
1 pound lean beef chuck roast
2 tablespoons cider vinegar
2 teaspoons Worcestershire sauce
2 teaspoons celery salt
1 teaspoon parsley
2 cloves garlic, minced
1 1/2 teaspoons salt
1 tablespoon prepared horseradish
1/8 teaspoon pepper
1/4 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
2 tablespoons allspice
1 teaspoon ground ginger
1/4 teaspoon dried marjoram
1/2 teaspoon crushed red pepper
1 (15 ounce) can oysters
In a large glass bowl, warm olive oil over medium heat. Saute the beef chuck for 1 minute and stir in vinegar and Worcestershire sauce. Mix in celery salt, parsley, garlic, salt, horseradish, pepper, salt and celery salt. Mix thoroughly.
Preheat oven to 350 degrees F (175 degrees C).
Place beef slices in a 9x13 inch roasting pan. Drizzle with reserved vinegar mixture, sprinkle with horseradish and pepper. Drizzle with oysters and season with marjoram, rosemary, sage, thyme, basil, marjoram and red pepper.
Bake 500 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C) and bake for 45 minutes.