1 (2 lb.) boneless chuck or shoulder roast, cut into 1 1/2 inch cubes
2 tbsp. vegetable oil
2 c. water
1 clove garlic, minced
1 tbsp. salt
1/2 tsp. pepper
6 med. potatoes, peeled and quartered
4 med. carrots, cut into 2 inch strips
4 stalks celery, cut into 2 inch strips

Brown roast on all sides in hot oil in a heavy Dutch oven. Add water, garlic and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours. Add vegetables; cover and simmer 20 minutes or until tender. Serve pan drippings with roast. 6 servings.