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 pepper over the top of the meat. Cover and cook
for at least 2 ½ hours.
Twenty minutes before meal time, fill a large saucepan
with water and heat on high until boiling.
When water begins to boil, add pasta and stir. Continue
to cook over high heat, stirring occasionally.
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 pepper.
Add vegetables to gravy and continue to stir as sauce
thickens.
When gravy reaches desired consistency, turn heat to low.
Drain and rinse pasta. Cover with gravy and serve with
slices of roast beef.
