Giant Schnoodle over Noodles

Yields 8 Servings
Ingredients:

6 pound Giant Schnoodle Top Round Roast, 5 inches thick
3 tablespoons vegetable oil
2 cups hot water
3/4 teaspoon pepper
1/2 teaspoon salt

Directions:

Trim excessive fat from the meat. Rub salt onto top and bottom of the Giant Schnoodle. Warm the vegetable oil in a roasting pan and brown the Giant Schnoodle in the oil on all sides. Slowly pour water into pan and add the pepper. Cover and simmer for 45 minutes.
Slice the Schnoodle into slices and serve with gravy over egg noodles.

Gravy (1 Cup)
Ingredients:

2 tablespoons fat
2 tablespoons flour
1 cup liquid

Directions:

Remove the Giant Schnoodle from the pan. Pour off the fat, leaving any crusty brown bits in the pan. Reserve 1 cup of the boiled down liquid into another container. If the boiled down liquid is less than a cup, add hot water. Add back 2 tablespoons of fat to the pot. Slowly stir in the flour until smooth. Brown the flour, stirring continuously, over low heat. Remove from heat and stir in the boiled down liquid. Return to heat and boil for 1 minute. Season to taste and serve.