Beer Braised Venison Roast with Carrots and Mashed Potatoes

BEST Venison Roast Recipe.

This venison roast recipe is loved by so many people, including those who say they don't like venison! Now that's a win. The flavor of this venison roast is incredible, and it has zero gamey flavor. The aromatics and fresh herbs combined with the beer and broth add so much flavor to the venison, while creating a delicious gravy at the same time! Even better, it's so easy to make, and the venison is fall-apart tender.

If you don't have access to venison, no worries! You can use beef roast 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 a gravy consistency - it's perfection.

But, don't just take my word for it...

Ingredients.

• Roast. Two to three pounds of venison roast cut into large chunks, or you can substitute beef roast.
• 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 ½ 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 ½ 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 cut into about 2 inch pieces. If you prefer, you can use baby carrots - they just may cook faster 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.

How to cook venison so it's tender

I found the best way to cook venison roast so that it's tender and juicy is to cook it in the oven. Cooking venison low and slow will just about always result in tender, moist meat.

When roasting, you want to make sure there is always liquid in the pot to keep the meat moist. You don't want to completely cover the meat, but enough to cover the bottom of the pot and about a quarter of the meat - this is called braising. This process allows the connective tissue and fat to break down, resulting in juicy, tender meat.

If you prefer to use a slow cooker, make sure to cook the venison on low, not on high. The low and slow process is what creates tender venison.

If you're in a hurry, try using an Instant Pot, if you have one. This is my least preferred method, but it still works.

But when it comes to venison steak or backstrap, those tender cuts of meat are best cooked quickly in a piping hot skillet or on the grill. My Marinated Venison Backstrap is one of the most popular recipes on my website and my Venison Steak with Mushroom Cream Sauce is also very loved!

What is the best cut of venison for roasting?

There are a few cuts of deer meat that work well for roasting. Since roast cooks low and slow, pretty much any cut of meat will tenderize nicely.

Here are some venison cuts that are great for roast: Rump, leg/round, shoulder/chuck, or shank.

What makes deer taste gamey?

Gamey is often used to describe the strong and rich flavor of wild game meat, such as venison. It most certainly does not mean that the meat is bad or spoiled in any way. It's simply a term people use when describing the more earthy flavor of wild game, compared to conventionally raised meat, such as beef.

In this recipe, the venison roast absorbs all of the delicious flavors of the braising liquid and really tones down the "gamey" flavor of the venison. So if you or someone you're feeding isn't a big fan of venison, this is an excellent recipe to make!

How to Cook Venison Roast in the Crock Pot or Instant Pot.

Venison roast can be cooked in a dutch oven, crockpot or instant pot. But, dutch oven method is my favorite!

How to cook venison roast in the oven (overview)

1. Sear the venison. Sear the meat in a dutch oven on the stove to get a nice browned exterior to give the meat and gravy a caramelized rich flavor, then set aside. I love to use this dutch oven for roasts!
2. Aromatics. Sauté onion with fresh rosemary and thyme to add depth of flavor! I highly recommend fresh herbs, if possible. Next, add garlic and tomato paste.
3. Liquid and seasoning. Add the liquids and seasonings to the pot. The liquid is key to braising, which is the act of slowly cooking meat in liquid to create juicy, tender meat. There always needs to be liquid in the pot while roasting.
4. Roast in the oven. Add the venison back to the pot, along with the carrots. Roast in the oven for about 3 hours, or until the venison is fall-apart tender.
5. Serve! Serve the venison and carrots over a bed of mashed potatoes and drizzle with the gravy!

How to cook venison roast in the crock pot (overview)

1. Sear the venison. Sear the meat in a pot on the stove to get a nice browned exterior to give the meat and gravy a caramelized rich flavor. Transfer to the crock pot.
2. Aromatics. Sauté onion with fresh rosemary and thyme to add depth of flavor! I highly recommend fresh herbs, if possible.
3. Transfer to the crock pot. Transfer everything to the crock pot and add the remaining ingredients.
4. Slow cook. Cook on low for about 6-8 hours, or until the venison is fall-apart tender.
5. Serve! Serve the venison and carrots over a bed of mashed potatoes and drizzle with the gravy!

*Full crock pot instructions below in the recipe card.

How to cook venison roast in an instant pot (overview)

1. Sear the venison. Sear the meat in the Instant Pot using the sauté feature to get a nice browned exterior to give the meat and gravy a caramelized rich flavor. Transfer to a plate and set aside.
2. Aromatics. Sauté onion with fresh rosemary and thyme to add depth of flavor! I highly recommend fresh herbs, if possible. Next, add garlic and tomato paste.
3. Liquid and seasoning. Add the liquid to deglaze the pot, scraping any brown bits off the bottom, the add the seasonings.
4. Seal and cook. Add the venison back into the Instant Pot. Seal the lid and cook on high pressure for 50 minutes, then quick release. Add the carrots and cook another 5 minutes.
5. Serve! Serve the venison and carrots over a bed of mashed potatoes and drizzle with the gravy!

*Full Instant Pot instructions below in the recipe card.

Frequently Asked Questions.

Does deer meat get more tender the longer it cooks?

When it comes to venison roast, it does get more tender the longer it cooks, but there is a sweet spot. If you cook venison roast too long, it will dry out. When cooking in the oven, I recommend about 3 hours. Once the venison is fork tender, remove it from the oven.

Why is my venison roast not tender?

If the meat isn't tender, it is likely because it hasn't cooked long enough. Extend the cook time and make sure there is still enough liquid in the pot - if not, add more liquid.

Keep in mind, you should never cook the roast above 350 degrees in the oven. It will cook to fast, resulting in dry, tough meat.

If using a slow cooker, make sure you're cooking on low, not high. Low and slow ensures tender, juicy meat.

How long should I roast venison for?

In the oven, venison roast takes about 3 - 3 ½ hours to roast.

Do you need to soak a deer roast before cooking?

When it comes to cooking venison roast, the answer is no, you do not need to soak venison roast before cooking. Slowly braising the venison in broth, beer and lots of delicious seasoning helps to remove any gamey flavor.

What is the best seasoning for venison?

For venison roast, I like to generously season with salt and pepper then sear the roast over high heat to create a nice crust on the meat, adding flavor. The rest of the seasoning is in the braising. The venison roast absorbs flavors from the broth, beer and fresh herbs as it slow cooks.

What herbs go best with venison?

When to comes to venison roast, I like to use fresh rosemary and thyme.

How do you keep a deer roast from drying out?

Cooking low and slow in braising liquid, such as broth, will help to prevent your roast from drying out. Once your roast is fall apart tender, remove from the oven so you don't overcook it. You can let the roast rest for 20-30 minutes once it's finished cooking so it can reabsorb moisture from the braising liquid.

Is there a substitute for venison?

Yes! This recipe works great with beef chuck roast, as well!

Tips & Tricks.

• 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 a lid or tinfoil.
• If the meat isn't tender. If the meat isn't tender, it is likely because it hasn't cooked long enough. Extend the cook time and make sure there is still enough liquid in the pot - if not, add more.
• 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. Pour the liquid into a saucepan. 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.