5 to 6 lbs. blade bone chuck roast
1 1/2 tsp. salt
2 tbsp. salad oil
1/2 c. celery, chopped
1 c. tomato juice
1 tsp. oregano leaves
1/4 tsp. pepper
1/2 c. onion, chopped
1 clove garlic, crushed
2 tbsp. Worcestershire sauce
12 sm. carrots, pared (1 lb.)
1 (8 oz.) pkg. wide noodles
Flour

Wipe roast with damp paper towels. Combine 1/4 cup flour, salt and pepper; use to coat roast. In hot oil, in large skillet, over medium heat, brown roast well on all sides, about 20 minutes in all. Add onion, celery, and garlic; saute until golden. Add tomato juice, 1/4 cup water, Worcestershire sauce and oregano. Bring to boiling; reduce heat and simmer, covered turning meat once, for 2 hours. Add carrots; simmer 30 minutes longer or until meat and carrots are tender. Meanwhile, cook noodles as package label directs; drain. Transfer roast and carrots to heated serving platter. Surround with noodles. Keep warm. Pour pan drippings into 2 cup measure. Skim off fat and discard. Add water to liquid to make 1 1/2 cups. Return to pan. In small bowl, mix 2 tablespoons flour with 2 tablespoons water until smooth. Stir into pan juices. Bring to boiling, stirring; reduce heat and simmer for 3 minutes. Season with additional salt, if desired. Serve with roast. Makes 6 servings.