Classic Pot Roast

At home, if we had the opportunity to choose a meal, this was always my pick. I've always liked the meat pulled apart, served mixed in with the carrots, onions, noodles and gravy. Mom's comfort food at its best!

Ingredients
bottom round of beef (or non-fatty chuck roast)
1/4 cup olive oil
1 spanish onion, chopped
2 tsp. garlic, minced
2 cups water
ground pepper, to taste
2 tbsp. ketchup
2 tbsp. brown sugar
3-4 tbsp. lemon juice
2 cubes beef boullion
1 lb. carrots, peeled & julienned
Wondra flour
1 lb. egg noodles

Directions
Brown beef in a pot with olive oil, garlic and ground pepper. Take out the beef and brown the onion. Put the beef back in the pot, add 2 cups of water (cover about 3/4 of the beef). Add ketchup, brown sugar, lemon juice, boullion. Simmer for about an hour per pound. Add carrots to the pot about an hour before the meat is expected to finish. Remove meat from pot and slice as needed. Remove carrots and most of the onions. Make gravy following Wondra flour instructions. Serve over egg noodles.