Trim fat from beef. Combine Italian seasoning, salt and pepper. Rub onto meat. Finely chop 1/2 cup of mushrooms.
In 5-quart Dutch oven brown meat on all sides in hot oil. Add onion, celery and chopped mushrooms. Cook 3 minutes.
Pour in beef broth. Bring to boiling. Reduce heat. Simmer, covered, 1 1/2 hours; stir in halved mushrooms. Cover and cook 15 minutes more or until roast is tender.
Remove meat from pan, cover and keep warm. Boil mushrooms and broth in pan about 5 minutes or until slightly thickened.
Thinly slice meat. Serve meat and mushroom sauce over hot cooked noodles, if desired.
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