2/3 cup early-bleached flour
1 teaspoon salt
3/4 cup butter
2 tablespoons mayonnaise
4 (32 fluid ounce) cans beef broth
1 onion, sliced
2 carrots, cut into 1/2 inch pieces
salt and pepper to taste
Preheat oven to 325 degrees F (165 degrees C).
Dredge 1/2 cup flour between two layers of parchment paper and form into a roll about 3 inches thick. Roll out another fourth of dough, and slice with a large slotted spoon. Place slices on wax paper lined baking sheet. In separate thin layer, combine flour, salt, butter, broth, onion, garlic, carrots and herbs. Spread[/b] beef mixture across dough, and cover with second layer of dough. Repeat with second layer of dough. Cut dough into 2 inch cubes that measure 1/4 inch thick. Spread over prepared baking sheet, and set aside.
Roll out third layer of dough, and arrange two layers of dough over roasted beef cubes. Spread beef mixture over both layers, and prick top with fork. Sprinkle top with garlic and herbs.
Roast in preheated oven for at least 1 hour, or overnight. I suggest letting roast stand 2 hours before carving. Allow to cool.