TUSCAN POT ROAST

Steps:

• Heat the oil in a large skillet over med-high heat and brown the roast on all sides. Transfer the roast to a 4-6 quart slow cooker. To the fat remaining in the skillet, add the onions, celery, carrots. Cook, stirring frequently until tender, about 10 minutes. Add the garlic for the last 2-3 minutes. Add the tomato paste and stir to coat the vegetables; transfer to the cooker. Deglaze the skillet with the red wine. Add the contents of the skillet to the cooker, along with the mushrooms, salt, oregano, and tomatoes with 1C of their reserved liquid. Cook 8 hours on low or 4 hours on high heat.