Tuscan Pot Roast

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1/3 cup olive oil

1 2 1/2- to 3-pound bottom-round pot roast

2 large onions, quartered

2 celery stalks, thinly sliced (2 cups)

2 large carrots, thinly sliced (2 cups)

3 garlic cloves, minced

1 6-ounce can tomato paste

1 cup dry red wine

1 1/2-ounce package dried mushrooms (such as portobello)

1 tablespoon kosher salt

1 teaspoon dried oregano

1 28-ounce can whole plum tomatoes, chopped, liquid reserved

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