Shoulder Roast

3 to 4 lbs, meat
2 Tbsp Oil
2 Chopped Carrots
2 Chopped Sticks of Celery
2 Cloves Garlic Minced
1 Large Onion Cut in Half
2 Cups of Vegetable or Meat Stock

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.