1 pound chuck roast cut from a large piece of beef
1 medium onion, sliced into 1/4 inch slices
1/2 teaspoon Worcestershire sauce
1 pound shredded sharp Cheddar cheese
1 tablespoon ground cumin
1 teaspoon freshly ground black pepper
1 (4 ounce) can tomato paste
1 teaspoon dried marjoram
2 tablespoons melted butter
1/2 teaspoon garlic powder
1 cup hot water
5 tablespoons olive oil
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried oregano
1 dash hot pepper sauce
1 dash olive oil
4 ounces coarsely chopped beef
1/2 teaspoon paprika
Preheat oven to 350 degrees F (175 degrees C).
Place meat in a large, deep skillet. Cook over medium heat until evenly brown. Remove meat from skillet and set aside.
In a medium bowl, mix Worcestershire sauce, cheese, cumin, black pepper, tomato paste, marjoram, butter, garlic powder and hot water. Mix together and place meat mixture into a large mixing bowl to marinate.
Place a ceramic dish or platter on a large square or rectangular serving tray. Place large skillet over medium heat and add olive oil, stirring to coat evenly. Remove meat from skillet and place on the prepared plate. Sprinkle with remaining marinade. Drizzle with olive oil and sprinkle with flour. Sprinkle with remaining cheese. Roll up the beef and sprinkle with paprika. Roll up the cheese and sprinkle with reserved marinade. Place pan on a baking sheet. Place pan in the refrigerator overnight.
Preheat oven to 350 degrees F (175 degrees C).
Spread marinated beef mixture in a shallow dish 1 inch deep. Drizzle sauce over meat mixture and spoon sauce over meat mixture. Slice remaining beef into 2 inch pieces. Place 2 thin slices of cheese over meat mixture, and sprinkle with remaining marinade. Repeat layers of layers with remaining meat and cheese. Secure meat and cheese with toothpicks. Steam over low heat for 20 minutes. Drain excess grease from pan. Spread remaining sauce over pan and rolling back.
Reserve marinated sauce (if desired) and oil for green salsa. Press remaining meat mixture, cheese and sauce over top of meat mixture coating.
Bake in preheated oven for 60 minutes, or until bubbly and golden brown.