Country pot roast w/noodles

McCall's GARCC Country Pot Roast with Noodles

Budget Stretchers 10 i

5 to 6 lbsbeef bladebone chuck roast

Flour

1 1/2 teaspoon salt

1/4 teaspoon

2 tablespoon salad oil

1/2 cup onion, chopped

1/2 cup celery , chopped

1 glove garlic , chopped

1 cup tomato juice

2 tablespoons Worcestershire sauce

1 teaspoon dried oregano leaves

12 small carrots, peeled
about 1 lb

1 pkg (8oz) wide noodles

1 Wipe roast with damp paper towels. Combine 1/4 cup flour, salt,
pepper; and use to coat the roast.

1. In hot oil in a large skillet, on medium heat, brown
   roast well on all sides- about 20 minutes.

2. Add onions, celery, and garlic; saute until golden.

3. Add tomato juice, 1/4 cup water, Worcestershire,
   and oregano. Bring to a boiling; reduce heat, and add carrots,then simmer 30 mins
   longer, or until meat and carrots are tender.

4. Meanwhile, cook noodles as pkg says, drain.

5. Transfer roast ands carrots to heated platter. Surround
   meat with noodles. Keep warm.

6. Pour pan drippings into a 2 cup measure. Skim off fat, and discard.
   Add water to liquid to make 1 1/2 cups. Return to the pan.

7. In small bowl, mix 2 tablespoons flour with water
   until smooth. Stir into pan juices. Bring to a boiling, stirring
   reduce heat, and simmer 3 minutes.
   Season with additional salt and pepper, if desired. Serve with meat.
   Makes 6 servings: