Pot Roast

Got a request for the pot roast recipe, so here it is, with added warning on how to avoid burning the place down..

This is a combo of a couple of recipe's, but it's the way I make mine....add or subtract ingredients as you see fit...

1 ( 3 to 4-pound) sirloin tip roast(or chuck roast), netted or tied at 1-inch intervals
10 cloves garlic, peeled and halved lengthwise, plus 4 to 6 garlic cloves, peeled
1 tablespoon Essence, plus 1 1/2 teaspoons
1 1/4 teaspoons freshly ground black pepper
1 1/4 teaspoons salt
1 cup dry red wine
3 tablespoons tomato paste
4 large carrots, scrubbed
2 stalks celery, trimmed and cut in half crosswise
2 medium yellow onions, peeled and quartered
1 pound small new potatoes
2 tablespoons vegetable oil
1 cup beef stock, or canned low-sodium beef broth
2 bay leaves

With a small, sharp knife, make 30 (1 1/2-inch deep) slits around the outside of the roast. Insert the half cloves of garlic into the slits. Rub the roast with 1 tablespoon of the Essence, 1 teaspoon of the black pepper, and 1 teaspoon of the salt.
In a large roasting pan or Dutch oven, alternate the carrots and celery flat on the bottom of the pot. Place the bay leaves on the vegetables. Scatter the onions, potatoes, and garlic over the bottom. (The vegetables will form a "nest" on which the roast will be placed.)

Heat the oil in a large, heavy skillet over medium-high heat. Add the roast and sear on all sides, about 4 minutes per side. Remove from the pan, and place on top of vegtables.

Deglaze the pan with the red wine (this is the part where I started the fire, so be careful), scraping up any brown bits on the bottom of the pan with a wooden spoon (it has a lot of flavor). In a mixing bowl, whisk together the tomato paste and 1 cup of water. Add the tomato paste mixture to the red wine and cook for 2 minutes.
Add the red wine mixture and the stock to the crock pot.

cook on low for about 6 hours and it should be just right...

Essence (Emeril's Creole Seasoning): Or you can buy it at the store...
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme