When the roast is finished, remove from the roasting pan leaving all the juice. Place on stove top burner and bring to a boil. Add 1 bag of wide egg noodles and cook according to package directions.
While the noodles are cooking, shred the beef.
Pour out the juice from the finished noodles, leaving about 4 tbsp. Mix together milk and flour for thickening gravy. Combine all ingredients and add a few dashes of Kitchen Bouquet Seasoning.