Recipe:

• 3 lb. Shoulder Roast
• 5 Peppercorns
• 6 whole cloves
• 1 tsp. Salt
• 1 Bay Leaf
• 1 tsp. Thyme
• 4 cups Water
• 1 large clove Garlic
• 2 medium Onions, quartered
• 4 medium Carrots, quartered
• 2 stalks Celery, 1 inch pieces

1. Place roast, salt, thyme, cloves, peppercorns, bay leaf and garlic in dutch oven and add water.
2. Heat to boiling, reduce heat and simmer, covered, for 2 1/4 hours.
3. Add remaining ingredients, cover and simmer another 30 minutes.
4. Remove roast, cut into 1/4 inch slices.
5. Strain broth from vegetables and serve.
6. Retain broth to spoon over beef.