1 (8 ounce) container dry roasted beef roast
2 tablespoons olive oil
1/2 teaspoon ground black pepper
1 1/2 teaspoons dried basil
1/2 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried tarragon
1 teaspoon dried sage
1 teaspoon dried sage
3 tablespoons beef broth
3 tablespoons stock
2 tablespoons white wine
1 cup dry bread crumbs
1 cup sliced potatoes
2 tablespoons cornstarch
Preheat oven to 350 degrees F (175 degrees C).
Place roast in a large roasting pan. Roast, uncovered, 5 minutes on each side.
Heat oil in a medium skillet. Using a 2 inch paring knife, remove meat from roasting pan and place in pan. Place paprika on meat; brush with olive oil and pepper. Bring to a boil. Reduce heat to medium-low; heat, stirring occasionally, for 2 minutes. Add basil, oregano, rosemary, sage, tarragon, sage and rosemary. Bring to a boil; reduce heat. Cover pan and cook for 1 minute or until vegetables are tender.
Stir broth, stock, wine, bread crumbs, potatoes, cornstarch, salt and pepper into pan. Place in preheated oven and cook 15 minutes, stirring frequently, or until potatoes begin to get golden, stirring often.
Remove foil and cover pan. Place roast in pan and add water to pan, bringing to a full boil, continuing to cook until meat is tender. During last minute of roasting, scrape bottom of pan with fork and sprinkle with cornstarch. Place slices of cheese on meat. Arrange potato slices on top of roast. Place cheese slices on top of meat, allowing it to steam.
Cook uncovered for 60 minutes, stirring occasionally, and cook uncovered for 20 minutes more.
Remove foil from foil and onto plates. Let stand 5 minutes.
In a medium bowl, combine roast, cheese slices, potato slices, cheese slices, and tomato slices. Heat through and serve.
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