a 5- to 6-pound beef bladebone chuck roast
1/4 cup plus 2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon black pepper
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
12 small carrots, peeled
one 8-ounce package wide egg noodles
Wipe the roast with dampened paper towels. In a shallow dish combine 1/4 cup of the flour, the salt, and the pepper. Dredge the roast in the flour mixture, coating on all sides, and shaking off the excess. Heat the oil in a large skillet over medium heat. Add the roast and brown well on all sides, about 20 minutes. Add the onion, the celery, and the garlic, and saute until golden. Add the tomato juice, 1/4 cup water, the Worcestershire sauce, and the oregano. Bring the mixture to a boil, reduce the heat, and simmer, covered and turning the meat once, for 2 hours. Add the carrots and simmer for 30 minutes more, or until the meat and the carrots are tender. Meanwhile, cook the noodles according to the package directions, and drain well. Transfer the roast and carrots to a heated serving platter. Surround with the noodles, and keep warm. Pour the pan drippings into a 2-cup measure. Skim off and discard the fat. Add enough water to the remaining liquid to measure 1 1/2 cups. Return the liquid to the pan. In a small bowl stir together the remaining flour and 2 tablespoons water until smooth. Stir the flour mixture into the pan juices, and bring to a boil, stirring. Reduce the heat, and simmer for 3 minutes. Serve the sauce with the roast.