5 – 6 lb beef bladebone chuck roast
Flour
1 1/2 tsp salt
1/4 tsp pepper
2 T salad oil
1/2 c chopped celery
1 c chopped onion
3 cloves garlic, crushed
1 c tomato juice
2 T Worcestershire sauce
1 tsp dried oregano leaves
Rosemary
Basil
About a lb pared and chopped carrots, maybe 1/2 in long
Egg noodles

Coat roast in the following mixture:  1 /4 c flour, 1 1/2 tsp salt, 1/4 tsp pepper.  (We used a bit less salt for our test of this, and a bit more pepper.)  Brown the roast in a large skillet or wok, over medium heat.  Add onion, celery, and garlic, saute until golden.  Add tomato juice, 1/4 c water, Worcestershire, and other spices.  Bring to boiling, reduce heat, and simmer, covered and turning meat once, for 2 hours.  Add carrots, simmer 30 minutes longer, or until meat and carrots are tender.  While that last simmer is happening, cook your noodles as per their instructions.  Transfer roast and carrots to heated serving plate, Surround with noodles.  Keep warm.  Pour pan drippings into 2 c measure.  Skim off fat and discard.  Add enough water to make sure you have 1 1/2 cups.  Return to pan.  In small bowl or shakeable container, combine 2 T flour with 2 T water, mix until smooth.  Stir into pan juice.  Bring to boiling, stirring frequently, lower heat, and simmer until thickened.  Reseason, if desired.  Serve over roast.