Emeril's Pot Roast

Preheat oven to 300 degrees F. With a small, sharp knife, make 1.5 inch-deep slits all over the roast on all sides. Insert the cloves of garlic into the slits. Rub the roast with the salt and black pepper on all sides. Heat the dutch oven over med-high heat. Add 2 tablespoons of the oil and, when hot, add the roast and sear on all sides, about 4 minutes per side. Remove the roast from the pan and sprinkle with Essence on all sides. Reduce the heat to medium. Add the remaining 2 tablespoons of oil and the flour and cook, stirring constantly, until chocolate brown in color, about 5 minutes. Add the onions, celery, bell peppers, and carrots and cook until the vegetables begin to soften, about 5 minutes. Add the beef broth, tomato paste, and bay leaves and stir to blend. Bring the gravy up to a boil, return the roast to the pan, cover, and bake in the oven for 1.5 hours. Remove roast from oven, turn meat over to expose the other side, then scatter the potatoes over the top of the meat. Cover and return the dutch oven to the oven and continue to cook until the meat and potatoes are both fork tender, 1.5-2 hours longer. Remove the pot from the oven and remove the meat and potatoes separately; set aside. Remove and discard the bay leaves. After the roast has had a chance to rest slightly and retain its juices, slice the meat, or pull into pieces, as desired, and serve. Cut the potatoes into bite-size pieces; return to the pot with the gravy, stir briefly to combine, and serve the gravy and potatoes ladled over the sliced roast and other vegetables. Serve hot.