Purim Roast

Name: Purim Roast
Cook time: 12 h
Total time: 12 h
Ingredients: 1 6-pound (2.75-kilogram) shoulder roast/oyster blade (in Israel, #5); 2 large onions, sliced in half-rounds; 2 large beef tomatoes, sliced; 3–4 cloves garlic, sliced; 1 stalk celery, diced; 3 tablespoons Gefen Olive Oil; Haddar Kosher Salt or Himalayan salt, to taste (be very generous); black pepper, to taste; 1 teaspoon Hungarian paprika (in oil); 1/2 teaspoon smoked paprika; 2 tablespoons onion soup mix; 1 cup Alfasi Cabernet Sauvignon or other dry red wine, divided