Mom’s Beef and Noodles

Ingredients:

1 roast, I like a 3 lb sirloin tip.
Rubbed Sage
Batch of Mom's Noodles
Plain mashed potatoes
2 tsp salt
Ground pepper to taste

Directions:

Rub the roast generously with sage.
Brown all sides in bottom of 8 quart pot fill 2/3's - 3/4's full with water to just cover the roast.
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.
Let simmer for a couple hours, keeping the water level up and adding a bit of sage here and there.
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.
That also makes the water gravy if you balance it right.

Serve noodles over a HUGE pile of mashed potatoes, eat until you're sick.
Leftover roast makes excellent cold beef sandwiches.