Country Pot Roast

• 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

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

chuck roast, flour, salt, tomato juice, worcestershire, carrots, vegetable oil, onion, celery, clove garlic, oregano, wide noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=907143 (may not work)