Country Pot Roast - cooking recipe

Ingredients

5 lb. chuck roast
flour
1 1/2 tsp. salt
1 c. tomato juice
2 Tbsp. Worcestershire
12 small carrots, pared
2 Tbsp. vegetable oil
1/2 c. chopped onion
1/2 c. chopped celery
1 clove garlic, crushed
1 tsp. dried oregano
1 (8 oz.) pkg. wide noodles

Preparation

Combine 1/4 cup flour, salt and pepper.
Coat roast.
In hot oil in a large skillet over medium heat, brown roast on all sides. Add onion, celery and garlic.
Saute until tender.
Add tomato juice, 1/4 cup water, Worcestershire and oregano.
Bring to a boil.
Reduce heat and simmer, covered, for 2 hours, turning meat once.
Add carrots; simmer 30 minutes or until carrots are tender. Cook noodles according to package directions and drain.