Steps:
- 1. Cut 10 deep slits in roast; place a 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 1/2 in. of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325° for 2-1/2 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 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. Yield: 8 servings.
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Del Iverance
[email protected]The venison roast was not very good.
Caleb Weber
[email protected]This venison roast was a bit dry, but still good.
Md Sk
[email protected]The venison roast was delicious and easy to make.
Jose Eduardo Ulloa Cuevas
[email protected]This venison roast was amazing! I will definitely be making it again.
R3d Dahlia
[email protected]I would not recommend this venison roast recipe.
Bishnu Ch
[email protected]This venison roast was not very good. The meat was dry and tough, and the flavor was bland.
Entertainment official
[email protected]The venison roast was a bit tough, but the gravy was delicious.
Raja Khan
[email protected]This venison roast was a bit dry, but the flavor was still good.
md rezuan
[email protected]I followed the recipe exactly, and the venison roast turned out perfectly! It was so easy to make, and the results were amazing.
Fata ma
[email protected]This was the best venison roast I have ever had! The meat was so flavorful and moist, and the gravy was to die for.
Md.Biplob Hossain
[email protected]I made this venison roast for my family last night, and it was a huge hit! Everyone loved it, and my kids even asked for seconds.
Mian Mansha
[email protected]This venison roast was absolutely delicious! The meat was so tender and juicy, and the flavor was amazing. I will definitely be making this again.