Emeril'S Garlic -Studded Pot Roast

• 4 -5 lbs sirloin tip roast
• 10 cloves garlic, peeled and halved lengthwise,plus
• 4 -6 cloves garlic, peeled
• 1 tablespoon Emeril's Original Essence
• 1 1/4 teaspoons ground black pepper
• 1 1/4 teaspoons salt
• 2 cups dry red wine
• 1/2 lb baby carrots
• 2 celery ribs, trimmed and cut in thirds
• 2 medium yellow onions, cut and quartered
• 1 1/2 lbs white potatoes, peeled and quartered
• 4 tablespoons vegetable oil
• 2 cans low sodium beef broth
• 1 1/2 - 2 cups water, divided
• 1 cup tomato juice
• 2 bay leaves

1. Make 30 (1 1/2inch deep) slits around outside of roast.
2. Insert half of the garlic into the slits.
3. Rub meat with Esscence, pepper and salt.
4. Preheat oven to 400 degrees.
5. On stovetop, in a large OVEN-FRIENDLY dutch oven or roasting pan, brown roast in oil (all 4 sides, about 4 minutes each side); remove from pan.
6. Add red wine to pan; scrape up any brown bits with a wooden spoon.
7. Whisk together tomato juice and 1 cup water; add to wine in pan and cook for 2 minutes; remove and reserve.
8. Place carrots, celery flat on bottom of pan; place bay leaves on those veggies and top with onions, potatoes and the rest of garlic, creating a nest for the roast.
9. Place roast on top of nest; add reserved liquid mixture and 2 cans of beef broth.
10. Cover and bake for 1 1/2 hours.
11. Uncover, baste and lower heat to 350 degrees.
12. Recover and cook another 2 to 2 1/2 hours, basting each hour in between and add additional water as needed, if liquids become too thick.
13. Remove; baste and let rest for 15 minutes before carving and serving.

garlic, garlic, ground black pepper, salt, red wine, baby carrots, celery, yellow onions, white potatoes, vegetable oil, beef broth, water, tomato juice, bay leaves

Taken from www.food.com/recipe/emerils-garlic-studded-pot-roast-83859 (may not work)