Old Fashioned Pot Roast & Gravy

1 Tbls vegetable oil
1 piece bottom-round pot roast (3 lbs)
1/2 tsp salt
1/4 tsp black pepper
1 large onion - peeled and cut into 8 pieces
2 cups beef broth
1 can (8 oz) tomato sauce
3 Tbs all purpose flour
1/2 lb broad egg noodles, cooked following package directions
Prepared red cabbage (optional)

Heat oil in a large heavy-bottomed pot over medium-high heat. Season roast with salt and pepper. Add roast and onion to pot and brown meat on all sides; about 15 minutes total.

Add 1 1/2 cups of the beef broth and the tomato sauce. Bring to a boil. Lower heat to medium-low and simmer, cover, for 2 hours, 30 minutes, turning every 1/2 hour.

Remove roast from pot and allow to rest 10 minutes in a warm pace. Reserve cookiing liquid. Whisk together the remaining 1/2 cup of the broth and the flour. Add to the liquid in the pot and bring to a simmer. Simmer for a few minutes until thickened. Strain and reserve.

Slice and serve with gravy and cooked egg noodles.