Shoulder Roast  


3 to 4 lbs. meat
	

2 cloves garlic minced
	

2 Tbsp oil
	

1 large onion cut in half
	

2 chopped carrots
	

2 cups vegetable or meat stock
	

2 chopped sticks of celery
	
 Brown all sides of the roast in a skillet using oil, garlic, salt and pepper. Remove roast and add the stock to clean off the glazing from the skillet. Place into a roasting pan and pour the stock over the roast. Add carrots, celery, and onion and cover. Roast at 325°F for 3 to 4 hours. When done, place on a serving plate. Spoon out the extra fat from the stock and add 3/4 cup of sour cream. Stir until smooth. Pour over roast.