Ethel’s Pot Roast

Take a  3 lb. blade-in beef shoulder, brown in oil with onion and crushed garlic, and cover with water or stock by half in a Dutch oven. Add about a pound peeled red potatoes (small whole or large in quarters), and two cups each  chopped celery and carrots. Salt lightly, and season with black pepper, thyme and bay. Cook in a slow oven (300) until meat is tender, about two hours. Use some broth for gravy, the rest as stock.