Preheat oven to 425 degrees. Remove the roast from its plastic wrapper. Put a rack in a roasting pan and place the roast on the rack. Cover the roasting pan with aluminum foil and place in the oven. Bake for 60-70 minutes.

If you are using a clay pot, soak both the pot and the lid in water for at least 20 minutes. If your clay pot is not glazed on the inside, you will be starting the vegetables in a cold oven. If your clay pot is glazed, or if you are using a ceramic or Pyrex casserole dish, you will be putting the covered dish in the hot oven to cook along with the roast. Prepare the vegetables and toss with the olive oil, herbs, salt, and pepper and place in the pot, dish or pan you are using. Cover with a lid or use aluminum foil if you don't have a lid. Place the vegetables in the oven.

After 60-70 minutes of cooking time for both the roast and the vegetables, remove them from the oven if you need the oven to heat other casserole dishes for your dinner. Put them on a wire rack or two trivets on your countertop. If you want to finish cooking the roast now, increase the oven temperature to 450, remove the aluminum foil and cook for 10-12 minutes until the crust on the roast is golden brown and crispy.

To make the mushroom gravy, heat a medium saucepan and melt the butter. Sauté the shallots for 3-4 minutes. Add the minced garlic, followed by the minced cremini mushrooms. Season with sage and thyme - either dried or fresh. Cook for about 5 minutes, add the white wine and continuing sautéing until most of the liquid is evaporated. Add another tablespoon of butter, and let it melt. Add the flour and cook for a minute or so to create a roux. Mix the Better than Bouillion No Chicken Base with the hot water, and gradually add it to the roux. Add freshly ground black pepper, taste and make sure that the gravy has a good consistency. If it needs to be thinned, add either water or stock.

When the roast has cooled for at least 10-15 minutes, slice and serve with the vegetables and the mushroom gravy.