Introduction

This Beer Braised Venison Roast is a comforting and flavorful dish perfect for a cozy dinner. Tender venison simmered in a rich brown ale sauce with carrots, served alongside creamy mashed potatoes, makes for a hearty meal that’s sure to impress.

A white bowl holds a dish with three layers: the bottom layer is creamy white mashed potatoes with a smooth texture, swirled around the edges; the middle layer consists of dark brown beef pieces with a firm texture, positioned mostly in the center; the top layer features bright orange chunks of cooked carrots scattered among the beef, all topped with small green thyme sprigs. A rich, glossy brown sauce surrounds the beef and carrots, partially blending into the mashed potatoes. The bowl sits on a white marbled surface, and a light blue cloth is seen partially on the lower left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 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 carrots, peeled and cut into 2 inch pieces (about 7-8 carrots)
2 pounds russet potatoes (about 4-6 potatoes)
4 tablespoons butter
1/4 cup milk
1 teaspoon salt

Instructions

Step 1: Preheat the oven to 325 degrees F.
Step 2: Generously season the roast pieces with salt and pepper. Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Add the meat and sear until browned, about 4-5 minutes. Remove meat to a plate.
Step 3: Reduce heat to medium. Add the remaining tablespoon of olive oil, onions, rosemary, and thyme to the pot. Cook for 5-7 minutes, stirring occasionally, until onions start to caramelize.
Step 4: Stir in garlic and tomato paste, cooking about 1 minute. Mix in the beer, beef broth, apple cider vinegar, brown sugar, salt, and black pepper.
Step 5: Add the carrots and seared meat back to the pot. Cover and transfer to the oven. Cook for 3 to 3 ½ hours, or until the meat is fork tender. Remove the herb sprigs before serving.
Step 6: Meanwhile, place potatoes in a large pot and cover with water. Bring to a boil and cook until fork tender.
Step 7: Drain the potatoes and return them to the pot. Add butter, milk, and salt. Mash until smooth and creamy using a mixer or potato masher.
Step 8: Serve the braised venison and carrots with the mashed potatoes, spooning some of the cooking gravy over the top.

Tips & Variations

For a richer flavor, use a stout beer instead of brown ale.
If venison is unavailable, beef chuck roast works well as a substitute.
Adding a splash of Worcestershire sauce can deepen the savory notes of the braise.
Use Yukon Gold potatoes for creamier mashed potatoes with a buttery taste.
Prepare the roast in a slow cooker by following the same steps and cooking on low for 6-8 hours.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. Mashed potatoes may require a splash of milk when reheating to restore creaminess.

How to Serve

A white bowl holds a meal with three large, brown, glazed beef chunks sitting on top of a bed of creamy, smooth, white mashed potatoes. Around the beef are thick, soft orange carrot pieces, all covered in a dark brown gravy that pools lightly in the bowl. Fresh green thyme sprigs rest on top of the beef and carrots, adding a touch of color. The bowl sits on a white marbled surface with a glass of dark liquid blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of beer?

Yes, you can use various beers depending on your flavor preference. Brown ales offer a malty sweetness, while stouts add a deeper, roasted flavor. Avoid very bitter or hoppy beers as they may overpower the dish.

How do I know when the meat is done braising?

The roast is done when it becomes fork tender and easily pulls apart. This usually takes about 3 to 3 ½ hours at 325 degrees F, but it may vary slightly depending on the size and cut of the meat.