Preheat the oven to 300 degrees. With a small, sharp knife make 1 1/2-inch-deep slits around the outside of the roast(s). Insert the cloves of garlic into the slits. Rub the roast(s) with the salt and black pepper on all sides.
Add 2 tablespoons oil to large Dutch oven or other heavy, wide pot and heat on high.
Add the roast(s) and sear on all sides, about 4 minutes per side.
Remove the meat from the pan and sprinkle with Emeril’s Original Essence on all sides.
Reduce the heat to medium-high and add the remaining 2 tablespoons oil and the flour; cook, stirring constantly, until chocolate brown in color, about 5 minutes.
Add the onions, celery and carrots, and cook until the vegetables begin to soften, about 5 minutes. Add the beef stock, red wine, tomato paste and bay leaves; stir to blend.
Return the roast(s) to the pan and top with the potatoes. Cover and cook in the oven for 3 to 4 hours, depending on how tender you prefer your meat.
Remove the pot from the oven and remove the meat and potatoes; set aside.
Place the pot on the stove over medium-high heat and cook until the gravy is reduced slightly and begins to thicken, about 10 minutes. Remove the bay leaves.
Puree the gravy with an immersion blender or in batches in a bar blender.
Slice the meat and cut the potatoes into bite-sized pieces; return to the pot with the gravy. Serve warm.