This recipe is from the early 1970s from Michele's mom for beef roasts.  It's the taste and smell reminiscent of a beef roast cooking in the oven.  When someone would walk into the kitchen, or house, this smell would instantly create the question, "when's dinner?" Today, however, it is versatile and works well on beef roasts AND, burgers, steaks, briskets.  Also because it is primarily herbs with some spices, it works nicely mixed with olive oil on leafy salads.