Beer Braised Venison {or Beef} Roast with Carrots and Mashed Potatoes

The most delicious and cozy bowl of comfort food! Venison {or beef} roast and carrots slowly cooked with brown ale beer, beef broth, and fresh herbs until flavorful, tender perfection! Serve over a bed of creamy mashed potatoes and don’t forget to drizzle the gravy over the top! Instructions included for oven, crock pot and instant pot!

The most delicious and cozy bowl of comfort food! Venison {or beef} roast and carrots slowly cooked with brown ale beer, beef broth, and fresh herbs until flavorful, tender perfection! Serve over a bed of creamy mashed potatoes and don't forget to drizzle the gravy over the top! Instructions included for oven, crock pot and instant pot!

This recipe was developed for all of my fellow deer hunters. Nate and I both hunt, and we love a good venison roast. If you don’t have access to venison, no worries! You can use beef, or even pork, and still achieve the same delicious results. Honestly, once the venison slow cooks in the beer, broth and herbs, it tastes pretty similar to beef anyways. It comes out so flavorful and tender, and the liquid cooks down to drizzling consistency – it’s perfection.

The most delicious and cozy bowl of comfort food! Venison {or beef} roast and carrots slowly cooked with brown ale beer, beef broth, and fresh herbs until flavorful, tender perfection! Serve over a bed of creamy mashed potatoes and don't forget to drizzle the gravy over the top! Instructions included for oven, crock pot and instant pot!

Ingredients.

Roast. Two to three pounds of venison, beef or pork roast cut into large chunks.

Olive oil. To sear the roast and get a nice, flavorful crust before slow cooking.

Onion. One yellow or white onion thinly sliced.

Garlic cloves. You can also use 1/2 teaspoon of garlic powder in place of fresh garlic.

Fresh rosemary and thyme. I like to use fresh herbs when cooking meat, but you can use 1/2 teaspoon of each dried rosemary and dried thyme, if you prefer.

Tomato paste. Helps to thicken the liquid slightly and adds flavor.

Beer. I like to use a brown ale because it’s not too dark and not too light. If you like a deep beer flavor, then feel free to use a dark beer. Using a light beer won’t give the sauce as rich of a flavor. If you prefer, you can replace the beer with more beef broth.

Beef broth. More flavorful liquid to slow cook the roast.

Brown sugar. Just a tiny touch of sweetness.

Apple cider vinegar. Helps to pull out the delicious flavor of the meat and make it nice and tender.

Carrots. I like to use large carrots. If you prefer, you can use baby carrots – they just may cook cooker and fall apart a little easier.

Potatoes. I like to serve the roast and carrots of creamy mashed potatoes to soak up all of the delicious liquid.

Heavy cream + butter. For the mashed potatoes.

Salt + pepper.

The most delicious and cozy bowl of comfort food! Venison {or beef} roast and carrots slowly cooked with brown ale beer, beef broth, and fresh herbs until flavorful, tender perfection! Serve over a bed of creamy mashed potatoes and don't forget to drizzle the gravy over the top! Instructions included for oven, crock pot and instant pot!

Tips & Tricks.

Oven, crock pot, or instant pot. Instructions for all are listed below in the recipe. To cook the roast in the oven you will need about 3 hours, crock pot requires about 6-8 hours, and the instant pot about 1 hour.

If you would like to cook the roast in oven, but you don’t have a dutch oven, no worries! For steps 2 and 3, use a skillet or fry pan with tall sides. Then transfer everything to an oven-safe baking dish and cover with tinfoil.

If you want to thicken the gravy. When it comes to a roast, I like the thin consistency of the gravy, but if you would like to thicken the gravy slightly, here is how. Remove the meat and vegetables so you’re just left with the liquid. In a small bowl, whisk together 2-3 tablespoons of cornstarch with 2-3 tablespoons of cold water. Over medium-high heat on the stove, whisk the cornstarch slurry into the liquid from the roast until thickened. If you cooked the roast in an instant pot, switch the instant pot to sauté and follow the same instructions.

The most delicious and cozy bowl of comfort food! Venison {or beef} roast and carrots slowly cooked with brown ale beer, beef broth, and fresh herbs until flavorful, tender perfection! Serve over a bed of creamy mashed potatoes and don't forget to drizzle the gravy over the top! Instructions included for oven, crock pot and instant pot!
The most delicious and cozy bowl of comfort food! Venison {or beef} roast and carrots slowly cooked with brown ale beer, beef broth, and fresh herbs until flavorful, tender perfection! Serve over a bed of creamy mashed potatoes and don't forget to drizzle the gravy over the top! Instructions included for oven, crock pot and instant pot!

Beer Braised Venison {or Beef} Roast with Carrots and Mashed Potatoes

The most delicious and cozy bowl of comfort food! Venison {or beef} roast and carrots slowly cooked with brown ale beer, beef broth, and fresh herbs until flavorful, tender perfection! Serve over a bed of creamy mashed potatoes and don't forget to drizzle the gravy over the top! Instructions included for oven, crock pot and instant pot!
Prep Time 20 mins
Cook Time 3 hrs
Total Time 3 hrs 15 mins
Course Dinner
Servings 6 servings

Ingredients
  

Venison {or beef} roast

  • 2-3 pounds venison roast, cut into 2-3 inch pieces (or beef)
  • 2 tablespoons olive oil
  • 1 yellow onion, thinly sliced
  • 2 sprigs freshy rosemary (or 1/2 teaspoon dried)
  • 4 sprigs fresh thyme (or 1/2 teaspoon dried)
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 12 ounces brown ale beer
  • 2 cups beef broth
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt, plus more for seasoning the roast
  • 1/4 teaspoon black pepper, plus more for seasoning the roast
  • 1 pound large carrots, peeled and cut into 2 inch pieces (about 7-8 carrots)

Mashed potatoes

  • 2 pounds russet potatoes (about 4-6 potatoes)
  • 4 tablespoons butter
  • 1/4 cup milk
  • 1 teaspoon salt

Instructions
 

Oven (my preferred method)

  • Preheat the oven to 325 degrees F.
  • Generously season the meat with salt and pepper. Heat a dutch oven with 1 tablespoon of olive oil over medium-high heat. Sear the meat on both sides until browned, about 4-5 minutes. Remove the meat to a plate.
  • Reduce heat to medium. Add another tablespoon of olive oil, onions, rosemary and thyme to the pot. Cook for about 5-7 minutes, stirring occassionally, until the onions begin to carmalize. Add in the garlic and tomato paste; cook for about one minute while stirirng. Stir in the beer, broth, apple cider vinegar, brown sugar, salt and pepper.
  • Add the carrots and beef to the pot. Cover and transfer to the oven. Cook for 3 – 3 1/2 hours until the meat is fork tender. To serve, remove the thyme and rosemary stems. Serve the meat, carrots and gravy over mashed potatoes.

Slow cooker

  • Generously season the meat with salt and pepper. Heat a large skillet with 1 tablespoon of olive oil over medium-high heat. Sear the meat on both sides until browned, about 4-5 minutes. Remove the meat to a plate.
  • Reduce heat to medium. Add another tablespoon of olive oil, onions, rosemary and thyme to the skillet. Cook for about 5-7 minutes, stirring occassionally, until the onions begin to carmalize. Transfer to a crockpot and add the remaining ingredients.
  • Cook on low for 6-8 hours or until the meat is fork tender. To serve, remove the thyme and rosemary stems. Serve the meat, carrots and gravy over mashed potatoes.

Instant pot

  • Switch the instant pot to sauté. Season the meat with salt and pepper. Add 1 tablespoon of olive oil to the instant pot and sear the meat on both sides until browned. Remove to a plate.
  • While the instant pot is still on sauté, add another tablespoon of olive oil, onions, rosemary and thyme. Cook for about 5 minutes or until the onions begin to carmalize. Stir in the garlic and tomato paste; cook for about 1 minute while stirring. Stir in the beer, broth, apple cider vinegar, brown sugar, salt and pepper. Turn off the instant pot.
  • Add the meat back to the instant pot. Seal the instant pot and cook on high pressure for 50 minutes. When finished cooking, quick release the instant pot. Add in the carrots, seal the instant pot and cook on high pressure for 10 minutes.
  • To serve, remove the thyme and rosemary stems. Serve the meat, carrots and gravy over mashed potatoes.

Mashed potatoes

  • Add the potatoes to a large pot and cover with water. Bring to a boil and cook the potatoes until fork tender.
  • Once the potatoes finish cooking, strain the water then add the potatoes back to the pot. Add the butter, milk and salt. Use an electric mixer (or potato masher) to mash the potaotes until smooth and creamy.
Did you make this recipe?I’d love to hear from you! Rate the recipe and leave a comment below or share a picture on Instagram and tag @ModernFarmhouseEats

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