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

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. Add onion, celery and garlic; saut until golden.

Add tomato juice, 1/4 cup water, Worcestershire sauce and oregano. Bring to boiling; reduce heat, covered, turning meat once 2 hours.

Add carrots; simmer 20 minutes longer or until meat and carrots are tender.

Meanwhile, cook noodles per package instructions; drain.

Transfer roast and carrots to serving platter. Surround with noodles.

Gravy can be made from pan drippings and served with roast and noodles.