Elk Roast Gravy

8 Servings 

DIRECTIONS

1.  Cut 10 deep slits in roast; place a  a small garlic clove  in each slit.

2. Pierce roast in several places with a meat fork.

3. Combine rosemary, 1 tsp. onion powder, garlic powder and thyme; rub over entire roast.

4. Cover and refrigerate for 2 hours.

5. Add 2 inch of water to a roasting pan.

6. Place the roast, carrots and onions in pan.

7. Cover and bake at 325 degrees for 2 1/2 to 3 hours or until a meat thermometer reads 160 degrees.

8. Remove meat and vegetables to a serving platter; keep warm.

9. Strain drippings into a measuring cup.

10. In a saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder.

11. Combine cornstarch and cold water until smooth; stir into drippings.

12. Bring to a boil; cook and stir for 2 minutes or until thickened.

13. Serve with roast.