2 1/2 lbs. boneless bottom round or lean chuck roast
1/2 tsp. black pepper
2 med. onions, thinly sliced
3 cloves garlic, minced
1 1/2 c. beef broth
1 c. water
3 tbsp. tomato paste
1/2 tsp. each dried thyme, marjoram & basil
6 new potatoes
3 med. carrots
1 stalk celery, cut into thirds
1 tsp. butter
1 tbsp. minced parsley
Fresh mushrooms

Heat broiler, season roast with pepper. Place meat on broiler pan about 4" from heat. Turn until brown on all sides, about 10 minutes. Reduce oven temperature to 325 degrees. In heavy roaster combine onions, garlic, beef broth, water, tomato paste and herbs. Add beef and bring to simmer over moderate heat.

Cover tightly, transfer to oven and cook for 1 1/2 hours. Add potatoes, carrots and celery and continue baking 1 hour or until tender. Slice meat into 1/4" slices and place on platter; keep warm. Puree onions, celery and meat juices in blender or processor. Cook mushrooms in butter until lightly browned. Stir into pureed gravy. Spoon the sauce over the beef and sprinkle with parsley.