Slow Cooker Potatoes in Rich Sauce

Sear the meat in a small amount of vegetable oil using the 'Fry' mode, add the chopped onion and julienned carrots, sauté everything together, then stir in the green onions, spices, and salt.

Dilute the tomato paste with a glass of water and pour it into the bowl, fry for another 3 minutes, then sprinkle in the starch to thicken the sauce, mix well, and top with large potato wedges and garlic cloves, season with salt again and pour in another 1-1.5 cups of water (it should fall about 2 cm short of the top of the potatoes).

Switch to the 'Soup' mode and simmer covered until the potatoes are tender, which took me about 30-35 minutes.