Roast with Mushroom Gravy

I watched Giada this weekend and was inspired by her Christmas Dinner.  I took a big roast (I have no idea how big or what kind) and seasoned it with salt and pepper on both sides, then browned it in olive oil in a heavy ceramic pot.  Once it was browned, I took it out and sauteed 2 chopped onions and about 2-3 handfuls of cremini mushrooms that I had sliced up.  When they were almost soft, I added 6 cloves chopped garlic and 10-12 springs of thyme in a bundle.  I deglazed the pan with about a cup of Cabernet Sauvingnon then added 2 cups beef broth.  I added the roast back to the pan and put it in the oven at 300 degrees.  It was in the oven for about 4 hours and was very tender!  I took the meat out and pureed the sauce with my immersion blender.  I broke the meat up a little and added it back into the gravy.  I served it over polenta (just like Giada!).  I'm not sure that I'm a fan of polenta, though...maybe it's because I'm not Italian!