Recipe by Dreamgoddess
This recipe produces a tender roast with gravy that's full of flavor. Plan ahead as this has to refrigerate for 2 hours before cooking.
Top Review by WI Cheesehead
We had a venison roast to try and I looked at all the recipes and this looked really yummy. I only had a 2.25 lb roast, but used the same amounts except for 4 carrots and added potatoes. I cooked (by necessity - we didn't get home on time) for 2 hours and it should have probably been 1 1/2 or so. It was still good, not tough, just needed the sauce. DH and I really liked it; kids weren't fond of it, but liked the sauce. This would be great with beef roast! Thanks!
- 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
Directions See How It's Made
- 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.