Preheat oven to 450 degrees.
Put oil in the bottom of a Dutch oven. Place roast in pan, salt and pepper it and turn it over. Poke numerous holes in the (now top) of the roast, enough to insert the slices of garlic, and fill holes with the garlic slices. Season well with salt and pepper. Roast for 15 to 20 minutes, uncovered until roast has picked up some browning on the top and pan has some browned juices.
While meat is roasting, stir together the braising liquid. Add the V-8 or tomato juice to a bowl. Stir in the minced garlic, Vodka, horseradish, mustard, Worcestershire, and celery salt. Taste and adjust seasoning, adding more of this or that, to your taste. Add salt and pepper if desired.
Reduce heat to 350 degrees, pour braising liquid over meat. With a rubber spatula, stir in any browning from the bottom of the pan around the roast. While the depth of the liquid will vary with the size of the roast and the size of the pan, liquid should come halfway up the roast. If there is not enough liquid, add water.
Roast, covered, for about two and a half hours, or until roast is fork tender. Test in several places by jabbing a fork in (there should be little resistance) and turning. Baste several times with sauce and watch to make sure the liquid isn’t in danger of reducing too much or burning. Add water as needed. Remove meat to a platter and let it rest for 15 minutes before serving.
If the braising liquid is already reduced to a saucy consistency, defat and decide if it needs to be thinned with a bit of water or thickened with a cornstarch slurry. To make and use the slurry: dissolve cornstarch in the water. Bring the braising liquid to a simmer Whisk in the cornstarch mixture and allow to simmer two to three minutes. Either way, taste for seasoning. Serve meat with sauce.
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