Country Roast with Noodles

Ingredients

• 1 (5 to 6 pound) chuck roast
• All-purpose flour
• 1 1/2 teaspoons salt
• 2 tablespoons vegetable oil
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 clove garlic, crushed
• 1 cup tomato juice
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried oregano leaves
• 12 small carrots, pared
• 1 (8 ounce) package egg noodles

Instructions

1. Combine 1/4 cup flour, salt and pepper; use to coat roast.
2. In hot oil, in large skillet over medium heat, brown roast well on all sides. Add onion, celery and garlic; sauté until golden.
3. Add tomato juice, 1/4 cup water, Worcestershire sauce and oregano. Bring to boiling; reduce heat, covered, turning meat once, for 2 hours.
4. Add carrots; simmer 20 minutes longer or until meat and carrots are tender.
5. Meanwhile, cook noodles per package instructions; drain.
6. Transfer roast and carrots to serving platter. Surround with noodles.
7. Gravy can be made from pan drippings and served with roast and noodles.