To clean the shallot you will remove both the top and the base of it.

Cutting as little as possible off of each end.

Then set the shallot upright on the cutting board and cut through the root which is the green in the center of it.

From there, you will have 2 equal pieces, each that need the skin to be then peeled off.

Toss the skin (or compost it) and repeat this process for each shallot.

Slice shallot

Once the onion is prepared, preheat the oven to 350°F

Then, in a small bowl, mix 3 Tablespoons of Extra Virgin Olive Oil, rosemary, garlic, and pepper.

Place your roast on a platter and use this mixture to rub all over the roast.

Set this aside.

Use the MIDDLE rack for placement only. (so place your rack in the middle and eliminate the others or move them higher or lower.

Now, you'll take a large RIMMED roasting pan (perhaps one you have that can go from stovetop to oven? If you need one, check out what I use, I have most of these and they all go from stove to oven!

Place the 2 Tablespoons of olive oil in the pot.

Next, add in the shallots, allow them to bask in the olive oil for 2 minutes before moving on.

Then, add in the mushrooms and sprinkle them with salt to taste. (5 minutes or so for this whole process)_

The mushrooms and shallots will develop a different bit of color, and they will soften!

Using your roasting pan (if you use one pan to cook in and are using a separate roasting pan, transfer the skillet sauteed veggies to the CENTER of your roasting pan.

Place the roast atop the veggies. (the will then spread.

Do make sure that there are some veggies under ALL Of the roast, not just a part.

For those that are using a zest of lemon, now is the time to zest and sprinkle.

YOu can either let some of the zest lands on the top of the roast or just let it sit on the base of the pan.

Once arranged, place in the preheated oven for 45-50 minutes for medium-rare or longer for more well-done results.

Remove from oven and rest for 10-15 minutes before serving.

Enjoy!