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.
If you like pot roast potatoes, add more – the original recipe called for 2 pounds.
Adapted from my recipes.com