Place roast in a baking pan; add the next 6 ingredients. Place in a 350° oven (covered), one hour. Add garlic, onions, carrots and potatoes. Cover and bake 1 1/2 hours or until meat and vegetables are tender. Check the roast once in a while and add more stock or water if needed. Remove from oven, slice meat and arrange on a platter with vegetables. Strain the liquid in the roasting pan. Pour into a saucepan, heat, taste for seasonings and using a whisk, thicken with cornmeal. Drizzle over the meat and garnish the platter with parsley sprigs. (Also good served over pasta with the meat cut into bite size chunks, eliminating the potatoes.) submitted by: Sheryl Hurd-House, Fenton, MI