Roast beef

Ingredients:
• 1 roast beef
• 1 onion
• 2 garlic cloves
• 1 tomato
• 1 carrot
• Beef spices
• Salt & pepper
• 1/3 kg smoked chicken luncheon
• Cheese slices

Method:
Cut roast beef in half if it is too big to fit into the pan. Heat some oil and butter and fry the roast beef all around and from the bottom and top until browned. Next cut the onion into 3 pieces, the tomato and carrot. Add to the pan with the garlic, salt & pepper, and beef spices, add some water. Leave it to cook for at least 2 hours and add more water when it evaporates. When done remove from sauce and set aside, place the vegetables with the liquids in the food processor to make a sauce. Place the meat in the fridge for at least a day then cut into thin slices. Arrange in serving dish, by starting with a meat slice half a cheese slice, half a luncheon slice then meat, repeat until you finish the meat. Next add the sauce on top of it and place it in the oven to reheat.