Beer Braised Venison Roast with Carrots and Mashed Potatoes

Beer Braised Venison Roast with Carrots and Mashed Potatoes

from modernfarmhouseeats.com
210 min

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!

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

Directions

  1. 1

    Preheat the oven to 325 degrees F.

  2. 2

    Add the potatoes to a large pot and cover with water. Bring to a boil and cook the potatoes until fork tender.