Mom's Beef and Noodles

• 1 roast, I like a 3 lb sirloin tip.

Rubbed Sage

• Batch of

Mom's Noodles

• [use gluten free noodles for gluten free]
• Plain mashed potatoes
• 2 tsp salt
• Ground pepper to taste

Directions

1. Rub the roast generously with sage.
2. Brown all sides in bottom of 8 quart pot fill 2/3&39;s - 3/4&39;s full with water to just cover the roast.
3. Add more sage to water with salt and pepper, cover and bring to boil. I generally use at least a 1/2 bottle of sage total when I do this.
4. Let simmer for a couple hours, keeping the water level up and adding a bit of sage here and there.
5. After the roast is cooked and you have a nice beef broth, remove roast to plate and cover with foil to keep moist, and then cook about 1/2 the batch of Mom's Noodles in the beef broth.
6. That also makes the water gravy if you balance it right.
7. Leftover roast makes excellent cold beef sandwiches.