Wash the meat, remove the bones, remove the films, dry, Prepare dressing from vegetables. Wash, peel, rinse the vegetables, chop them as finely as possible, add sugar, vegetable oil, ground seasonings and knead with your hand until the vegetables begin to release juice. Put the meat in a clay or enameled bowl and overlay with vegetables, put in a cool place for 24 hours. The next day, clean the meat from vegetables and seasonings. Give the meat the desired shape, if necessary, tie it with twine, sprinkle with flour, brown on all sides in very hot fat. Put in a hot oven for 20 minutes, drizzle with fat frequently. Bake so that the inside of the meat is pink, and when pierced, it releases red juice. Cut the finished roast beef across the fibers into thin slices, place in the same sequence on an oblong dish and pour over the sauce formed during cooking. Serve with french fries or mashed potatoes, garnished with vegetables and a green salad.