Jeweled Gravy over Noodles with Pot Roast

Tender roast beef served with egg noodles and gravy afloat with colorful vegetables.  

Serves 4

12 ounces boneless beef roast
1 dash garlic salt
1 dash pepper
8 ounces large egg noodles
1/4 cup meat drippings
4 cups water
1/2 cup cornstarch
1/2 cup frozen corn
1/2 cup frozen peas
16 pearl onions
24 grape tomatoes
1 dash salt
1 dash pepper

From kitchen to table in 3 hours.

Directions

1. In a Dutch oven, brown roast on one side
   over medium heat. Turn and reduce heat to low. Pour enough water over the meat to
   cover the sides but not the top. Sprinkle
   garlic salt and 1 dash pepper over the top of the meat. Cover and cook for at least 2 ½ hours.
   
2. Twenty minutes before meal time, fill a large saucepan with water and heat on high until boiling.
   
3. When water begins to boil, add pasta and
   stir. Continue to cook over high heat, stirring occasionally.
   
4. Remove roast from pan and measure out drippings for gravy. Return drippings to pan. Combine water and cornstarch. Turn heat on
   to medium-high under Dutch oven and pour water and cornstarch mixture into drippings while stirring to mix. Sprinkle in salt and 1 dash pepper.
   
5. Add vegetables to gravy and continue to stir
   as sauce thickens.
   
6. When gravy reaches desired consistency,
   turn heat to low.
   
7. Drain and rinse pasta. Cover with gravy and serve with slices of roast beef.