Slow-Cooker Tuscan Pot Roast

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1/3 cup(s) olive oil

1 2 1/2- to 3- pound(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-ounce can(s) tomato paste

1 cup(s) dry red wine

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

1 tablespoon(s) kosher salt

1 teaspoon(s) dried oregano

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

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