Venison Roast - cooking recipe

Ingredients

3 -4 lbs venison roast
10 garlic cloves
2 teaspoons dried rosemary, crushed
1 - 1 1/2 teaspoon onion powder, divided
1 teaspoon garlic powder
1 teaspoon dried thyme
7 medium carrots, quartered
5 small onions, quartered
1 tablespoon beef bouillon granules
1 teaspoon browning sauce
2 tablespoons cornstarch
3 tablespoons cold water

Preparation

Cut 10 deep slits in the roast and insert the garlic cloves; pierce the roast in several other places.
Combine the rosemary, 1 t onion powder, garlic powder and thyme.
Rub the spices on the roast; cover and refrigerate for 2 hours.
Put 1/2\" of water in a roasting pan; add the roast, carrots and onion.
Cover and bake at 325 degrees for 2 1/2 - 3 hours (should register 160 degrees on a meat thermometer).
Place the roast and vegetables on a serving platter and keep warm.
Pour the drippings into a measuring cup (should have 3 cups - if not, add water to make 3 c of drippings).
Combine the drippings, bouillon, browning sauce and remaining 1/2 t onion powder in a pan; bring to a boil.
Combine the cornstarch and water; add to the drippings.
Bring to a boil and cook until thickened.