Ingredients
4 lbs venison roast
10 cloves garlic, whole, peeled
2 tsp dried rosemary, crushed
1½ tsp onion powder, divided
1 tsp garlic powder
1 tsp dried thyme
7 carrots, medium, quartered
5 onions, small, quartered
1 tbsp beef bouillon granules
1 tsp browning sauce, optional
2 tbsp cornstarch
3 tbsp cold water
Preparation
Cut 10 deep slits in roast; place 1 garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder, and thyme; rub over entire roast. Cover; refrigerate for 2 hours.
Add ½-inch of water to a roasting pan. Place the roast, carrots, and onions in pan. Cover and bake at 325 degrees F for 2½ to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm.
Strain drippings into a measuring cup. In a large saucepan, combine 3 cups of drippings, bouillon, browning sauce, and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve with roast. Enjoy!
