Place roast in large roasting pan (with lid). Sprinkle both sides with meat tenderizer. Place roast fat side up.
Add carrots to pan.
Add beef stock, bouillon, and water to nearly cover.
Cover roast and place in 300 degree oven. Cook for 6 hours.
Remove roast from pan and place on platter. Add a little broth over the roast to keep it moist. Either slice or pull apart (my family prefers pulled).
While noodles are cooking, place potatoes in large pot and cover with water. Bring to boil and continue boiling until tender. Drain well and place in mixer bowl.
Add butter and salt to potatoes and beat until smooth. Add cream/half n half a little at a time, while beating, until they reach desired consistency.
Scrape potatoes into large serving bowl.
Remove carrots from pan and place in serving bowl.
Pour noodles and remaining broth into large serving bowl.
Put it all on the table and watch your family devour it!
I always serve a green vegetable with this dinner too, such as green beans or peas. I also serve a cold creamy salad, such as strawberry or orange ( will be adding those recipes soon!) and homemade hot rolls.