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venison roast in a bowl with carrots and mashed potatoes

Beer Braised Venison Roast with Carrots and Mashed Potatoes

Rachel Riesgraf
The most delicious and cozy bowl of comfort food! Venison 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!
4.47 stars
Prep Time 15 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 30 minutes
Course Dinner
Servings 6 servings

Equipment

Ingredients
  

Venison roast

  • 2-3 pounds venison roast, cut into 2-3 inch pieces (or beef chuck roast)
  • 2 tablespoons olive oil
  • 1 yellow onion, thinly sliced
  • 2 sprigs fresh rosemary (or ½ teaspoon dried)
  • 4 sprigs fresh thyme (or ½ 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
  • ½ teaspoon salt, plus more for seasoning the roast
  • ¼ 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
  • ¼ cup milk
  • 1 teaspoon salt

Instructions
 

Oven (my preferred method)

  • Preheat the oven to 325 degrees F.
  • Generously season the pieces of roast with salt and pepper. Heat a dutch oven with 1 tablespoon of olive oil over medium-high heat. Add the meat to the dutch oven, and sear 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 occasionally, until the onions begin to caramelize. Add in the garlic and tomato paste, and cook for about 1 minute while stirring. Mix in the beer, broth, apple cider vinegar, brown sugar, salt and black pepper.
  • Add the carrots and meat to the pot. Cover and transfer to the oven. Cook for 3 - 3 ½ hours, or until fork tender. Remove the thyme and rosemary sprigs, then 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 potatoes until smooth and creamy.

Notes

How to cook venison roast in the slow cooker:
  1. 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.
  2. 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.
  3. 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.
How to cook venison roast in the Instant Pot:
  1. 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.
  2. 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 sauté feature.
  3. 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 5 minutes. Quick release again when the cook time is up.
  4. To serve, remove the thyme and rosemary stems. Serve the meat, carrots and gravy over mashed potatoes.

Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.

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