Cut 10 deep slits in the roast and insert the garlic cloves; pierce the roast in several other places. |
CombineĀ 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 325Ā° 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. |