Slow-cooker Tuscan Pot Roast

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Details

12 Ingredients

• 1/3 cup(s) olive oil
• 1 2 1/2- to 3- lb(s) 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-oz can(s) tomato paste
• 1 cup(s) dry red wine
• 1 1/2-oz package(s) dried mushrooms (such as portobello)
• 1 Tbsp(s) kosher salt
• 1 tsp(s) dried oregano
• 1 28-oz can(s) whole plum tomatoes, chopped, liquid reserved