Preheat oven to 350°
Using a sharp knive, stab deep holes into the roast, placing the garlic slices in the holes.
Make the rub using the olive oil and Creaole seasoning
Rub it into your roast.
Let the roast and the rub flavors marinate for a couple of hours if you can, otherwise you can cook it right away.
In a roasting pan, place the roast, fat side up.
Roast for 1 to 1 1/2 hours (to 135° ith a meat thermometer.)
While the meat is roasting, clean and chop the mushrooms, saving 1/3 of them for slicing.
Set aside.
In a skillet on the stove, heat the oil to hot and flash cook the onions and peppers sasoning them with salt and pepper for about 1 minute.
Add the chopped mushrooms and cook till soft.
Add the bay leaves and garlic, cooking for 1 more minute.
Pour in the wine and simmer for 4 minutes.
Add broth and simmer for 10 minutes.
Add the mushrooms, parsley, and oregano.
Season moderately with salt and pepper
Remove the bay leaves
When just about done, add the heavy cream, keeping the sauce warm without lettin it boil.
Slice the roast across the grain, pouring the juices on the cutting board back over the meat or even from the roasting pan.
Serve with the sauce ladled over it.
