Emeril's Pot Roast | Emerils.com

Ingredients

• One 4- to 5-pound sirloin tip, shoulder or chuck roast, netted or tied at 1-inch intervals
• 12 garlic cloves, peeled and cut lengthwise in half
• 1 1/2 tablespoons Emerilís Original Essence or
• Creole Seasoning
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons freshly ground black pepper
• 2 tablespoons vegetable oil
• 8 large carrots
• 4 medium celery ribs, cut crosswise in half
• 4 medium yellow onions, quartered
• 16 small red potatoes (each about 1 1/2 inches in diameter), scrubbed
• 2 bay leaves
• 1 cup dry red wine
• 3 tablespoons tomato paste