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Country Roast with Noodles



  • 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


  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 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.

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