Heat a pan over high heat and add the oil. Season the roast with the salt and pepper all over. Once the oil begins to smoke sear the roast on all sides. Once roast is seared on all sides add it to the crock pot.
Add the garlic cloves to the pan and brown on both sides then add to the crock pot. Brown the onion in the pan and add to the crock pot.
Add the thyme, red wine, water, salt, and pepper to the crock pot. Cover and cook on low for 5 hours.
After 5 hours add the mushrooms, place the lid back on and turn the heat up to high for 1 hour.
Remove the roast and slide on to plate, top with the mushrooms and allow to rest for 15 minutes.
In the meantime pour the braising liquid into a fat separator and then pour into a small sauce pan. Bring the liquid to a boil. In a small dish mix the cornstarch and cold water, pour directly into the boiling liquid and stir constantly for 1 minute. The liquid will thicken into a rich sauce.
Pour some of the liquid over the roast and mushrooms and then serve with the remaining sauce on the side.
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