Preheat the oven to 350°F (180°C).
In a frying pan, sauté the mushrooms and onions till golden, medium-high.
Transfer to a roasting pan.
In the frying pan, heat the oil and sear the roast 1 minute per side. Season.
Transfer the roast to the roasting pan.
Deglaze the frying pan with the wine and broth.
Pour the liquid into the roasting pan.
Add the thyme and bay leaf.
Roast uncovered in the oven for 20 to 30 minutes or until no longer pink.
Baste the roast with the pan drippings while it cooks.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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