In a large pan, heat oil and brown roast on both sides.
Add wine to pan and simmer roast, uncovered, until wine is reduced to about 1/2 (this will take about 15 minutes or so----I usually turn the roast over at least once during this time).
Add consomme and simmer, covered, for 1 hour.
In a small frying pan mix flour with melted butter to make a roux (lightly browned).
After roast has simmered for the 1 hour, add roux to meat and sauce, stirring to thicken.
Add the mushrooms, garlic, salt and pepper.
Cover and simmer until tender, at least another 1/2 hour.
This can be served over noodles or rice and garnished with chopped parsley.