Brown the roast, sauté the veggies and blend in the tomato paste. Cook on high for a couple of minutes until the paste turns brown.
Deglaze the pot with red wine and the mushroom soaking liquid. Cook it down on high for a few minutes. Add the tomato sauce and herbs(oregano, basil, thyme, bay leaf and black pepper). Adjust the salt level and simmer for a few minutes. Put the roast in the sauce, cover and into the oven at 300.