Cook roast, salt, pepper, bay leaves and 1 ½ cups of beef stock on low in the slow cooker for 8 hours. Remove meat from pan, shred and discard excess fat. Set aside.
With remaining juices, strain 3 tablespoons fat off and place in large skillet over medium heat. Add 3 tablespoons of flour and whisk together, cook for one minute. Add remaining liquids that have been strained of excess fat, whisk well. Add remaining beef stock, and continue whisking while gravy comes to a simmer. Simmer gravy for a couple of minutes until thick. Season with salt and pepper to taste.
Remove from heat. Fold in cooked egg noodles and shredded beef.
In serving vessels*: Add a generous amount of mashed potatoes, a layer of corn, layer beef and noodles with gravy, and a cherry tomato or two on top. Garnish with chopped green onions. Serve warm.
*Serve in bowls, ice cream glasses or layer in a large casserole dish and serve family style.