Mom's pork roast with green beans

Use pork butt bone-in or a shoulder bone-in works too.

Mix together salt, pepper and rubbed sage at a 1:1:1 ratio for meat. Cut peeled garlic cloves into half or thirds (depending on size) toss in seasoning to coat garlic. Using a serated knife, cut a slit into pork and slide in a piece of garlic (garlic should have some of the seasoning on it and should not fall out after putting it in, so it's a deep cut, maybe 1/2in.) I put the garlic pieces in about 1/2 in to an inch apart on the meat. Don't worry about the side that's all fat or has gristle, it's hard to cut. In a hot pan, sear all sides of meat. Cover with half chicken stock and half water. I put in a carrot cut in half and a stalk of celery cut in half and an onion. Simmer on stovetop or in crockpot until tender. Pull out carrot and celery. Make slurry of cornstarch to thicken broth. Add greenbeans and cook until finished. Serve with rice.