Place roast in a roaster. Pierce meat all over with a fork, knife, or tenderizer.

Spread half of all remaining ingredients over bottom of roast.

Flip over roast and repeat with remaining half of ingredients to season top of roast.

Set roast aside.

In a pot, sauté garlic until fragrant and golden.

Add beef stock, wine, tomato paste, onion soup mix, and water.

Bring to a boil.

Let simmer for one to two minutes.

Remove from heat and allow to cool.

When cool, pour sauce over roast, cover, and marinate in refrigerator overnight.

Preheat oven to 350 degrees Fahrenheit.

Add mushrooms to roaster and cook in oven for three to five hours, until very soft and tender when fork is inserted.

Let cool and slice against the grain.

Plate roast and spoon extra juice over meat.