A delicious dish of England in general and Anglo-Saxon countries, the roast beef is a treat that can be enjoyed in a variety of ways so as to be able to meet the diverse needs of connoisseurs. Considering English national dish, the roast beef is distinguished by its delicious taste and its characteristic pinkish-red color of the central part that is heated but not cooked. Generally, the roast beef is prepared roasting meat in the oven, but the preparation can also be grilled, pan, microwave, in a pot or pan, and often can be a hearty filling for sandwiches, whose flavor is intensified the enrichment of other delicious ingredients such as lettuce and mustard, which is sometimes added horseradish, fresh or powder, pepper and sometimes red onion. Especially popular in the western part of the State of New York, (not least the cities of Buffalo and Niagara Falls), in which the sandwich is called the beef on weck sandwich, precisely where it is often served with horseradish or horseradish sauce. A dish traditionally served on Sundays in the various English-speaking countries for the Sunday roast, often accompanied by Yorkshire pudding.