1/2 cup Worcestershire sauce
2 teaspoons dried oregano
1 teaspoon dried oregano
1 teaspoon dried black peppercorns
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1/4 cup tomato puree
1 tablespoon vegetable oil
1 tablespoon Worcestershire sauce
1 tablespoon butter cooking spray
1 tablespoon onion powder
1 teaspoon Italian seasoning
1 cup fresh beef stock
salt and pepper to taste
In a medium bowl, mix Worcestershire sauce, oregano, peppercorns, parsley, oregano, basil, rosemary, tomato puree, oil, Worcestershire sauce and butter. Mix with water to measure 1 cup. Heat a large skillet over medium heat.
Stir the beef and vegetables into the sauce. Cook about 2 minutes, stirring, until beef is browned and vegetables are tender.
Stir the mushrooms into the sauce. Cook about 20 more minutes, stirring, until mushrooms are opaque. Remove from sauce in small amounts so they do not stick.
Heat olive oil in a heavy saucepan over medium heat. Brown the thick cut on all sides, about 1 minute per side. Drain on paper towels.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Stir the mushrooms and mushrooms into the crock filling, then pour into the prepared pan and cook about 1 minute, stirring.
Return the beef and vegetables to the pan. Reduce heat to low and continue cooking about 3 minutes, stirring, until beef is just tender. Stir in the tomato puree and Italian seasoning. Pour the beef stock over the beef. Season with salt and pepper to taste, garnish with sliced mushrooms.
Broil uncovered for about 10 minutes, uncovered, or until golden brown and the juices run clear.