Reduce the heat to medium and add the onion slices. Sauté until the onions are tender and the browned bits are deglazed, about 8 minutes. Add the mushrooms and garlic (can be whole or cut into large chunks). Cook for about 5 more minutes, stirring frequently.
Add the wine and stir for a few minutes to really deglaze the pan.
Return the roast to the pan and add broth, thyme, rosemary and bay leaf. Bring to a simmer, cover, and place in the oven. Bake for 1 1/2 hours.
To make the gravy, add the ghee and flour to a small saucepan. Whisk until a light roux forms, about 1-2 minutes over medium heat. Add some salt and pepper.
Then add the strained cooking liquid to the roux. Whisk until well incorporated. Add in about 1 cup of beef broth. Whisk until the gravy starts to bubble and thicken, about 5 minutes. Adding more beef broth if you want a thinner gravy.
Add the Worcestershire sauce and more salt and pepper to taste. Cool then refrigerate any extra gravy (goes great with leftovers).
If you like pot roast potatoes, add more – the original recipe called for 2 pounds.
Adapted from my recipes.com