Combine:

1 c. tomato juice with
2 tbsp. prepared mustard
1/4 c. Worcestershire sauce
1 tsp. crushed basil
1 tsp. oregano
1 tsp. onion powder
1/2 tsp. celery salt
1/4 tsp. pepper

Stir, to mix all ingredients. Pour over 3 pounds bottom of round roast, in a bowl. Cover and let stand in refrigerator overnight. Turn the meat in the mixture once or twice. Put a small amount of fat in Dutch oven and brown meat on all sides, pour over sauce and cook slowly in covered Dutch oven. Cook about 3 hours.