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!
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...
"I made this yesterday and it was, hands down, the best venison recipe I have made to date. Putting it together was easy and having the oven on for the few hours needed left the house delightfully cozy and smelling wonderful." - Joellen
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)
- 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!
- 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.
- 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.
- 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.
- Serve! Serve the venison and carrots over a bed of mashed potatoes and drizzle with the gravy!
*Full dutch oven instructions below in the recipe card.
How to cook venison roast in the crock pot (overview)
- 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.
- Aromatics. Sauté onion with fresh rosemary and thyme to add depth of flavor! I highly recommend fresh herbs, if possible.
- Transfer to the crock pot. Transfer everything to the crock pot and add the remaining ingredients.
- Slow cook. Cook on low for about 6-8 hours, or until the venison is fall-apart tender.
- 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)
- 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.
- 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.
- Liquid and seasoning. Add the liquid to deglaze the pot, scraping any brown bits off the bottom, the add the seasonings.
- 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.
- 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!
Make ahead.
If you are able to make this recipe the day of, that is what I recommend (it also leaves your house smelling amazing), but you can most certainly make it the day before if you're in a pinch, and it will still be delicious!!
Prepare the roast as instructed in the recipe card, then remove from the oven and let cool completely at room temperature. Once cooled, transfer to the refrigerator.
To reheat the roast, place the dutch oven back into oven at 350 degrees for about 30 minutes, or until heated through. During this time, make your mashed potatoes.
Storage & Reheating
How long does venison last in the fridge?
Venison roast can be stored in the fridge for up to 4 days.
Can you freeze venison roast?
Venison roast can be stored in an air-tight container in the freezer up to 3 months. To serve, defrost the roast in the fridge overnight. Reheat on the oven at 350 degrees for about 30 minutes.
Reheating.
Whether you're reheating a single serving or multiple servings, I recommend reheating the roast in the oven. Reheat at 350 degrees for about 10-30 minutes, depending on how much roast you're reheating, or until heated through.
I think meat tastes better when reheated on the stove or in the oven versus the microwave. But, that's not to say you can't reheat in the microwave, but you certainly can! I have reheated roast in the microwave when in a hurry. So, it can also be done that way.
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.
Recommended Recipes
If you enjoyed this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below! I'd love to hear from you! If you’re on Instagram, share a picture of the food you created and tag me at Modern Farmhouse Eats! I enjoy seeing all the pictures! 😊
Beer Braised Venison Roast with Carrots and Mashed Potatoes
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 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
- Beer: Brown ale is a well balanced beer without being too dark or too light, but you can substitute your favorite beer or whatever beer you have on hand. If looking for a non-alcoholic option, you can substitute with more beef broth.
- Boneless venison roast: For this recipe, I like to use a boneless roast cut into small chunks, but a bone-in roast will also work great! Make sure to periodically check the roast so you don't overcook it - I'd suggest around the 2 - 2.5 hour mark.
- Sear the roast. Searing the roast in a hot skillet creates a deep golden brown crust, adding delicious flavor to the roast. This flavor also carries through to the gravy.
- Check for doneness. All ovens cook a little differently - some hotter than others. The size of the boneless venison chunks (0r if you're using a bone-in roast) also plays a factor in cook time. It can be helpful to start checking for doneness around the 2 - 2.5 hour mark, although my oven usually takes about 3 - 3.5 hours. The roast is done when you can easily pull it apart with a fork.
- 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.
- 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 sauté feature.
- 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.
- To serve, remove the thyme and rosemary stems. Serve the meat, carrots and gravy over mashed potatoes.
Nutrition
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as a courtesy, and you are solely responsible for all decisions related to your health.
Sandi Williams
I have made Braised Venison multiple times and absolutely love it! It is the best way to eat venison! I do double the beer as I love it in this recipe! Yum!
Abby
Amazing recipe.. I’ve made A LOT of roasts with venison and always had issues with them coming out dry, but FINALLY I have found a recipe that gives me the fall-apart, tender meat I’ve been wanting.
Note to self: I did make a few changes. I actually left my 2 lb roast whole rather than cutting it into small pieces (worked out well for me, same cooking time) and had to use an amber lager instead of brown ale. Also used beef tallow instead of olive oil for the initial seer.
Abby
Deer Lord this is absolutely delicious. I don’t think I’ve ever posted a comment on a recipe before.
I usually follow the spirit of a recipe, but mostly followed this one as written, but I didn’t have fresh herbs so I just used Italian seasoning instead. I had an excellent homemade beef bone broth I pulled out for this, and a home brew beer my husband made. I dredged my venison with a little flour to thicken the sauce and browned everything in pork lard and deer tallow. I added a little less vinegar, but also added Worcestershire to make up the difference. Kicked things up a little with a dash of chili flakes.
I also added the carrots a little later in the cooking time, maybe gave them 45 minutes. Only cooked it for 3 hours, but left it sitting on the stove for about a half hour while I made my mashed potatoes. First time using browned butter in my potatoes, and I will never go back. Absolute meal for a king. Best combo ever.
I’ve tried making venison stew loads of times before and it’s always turned out fine, but I’ve been missing the beer!
Thanks so much for this recipe, I’ll never cook a stew the same again.
Kathleen
Made this exactly as the recipe called for, with one exception - I used a homemade chicken bone broth instead of beef stock . Absolutely a delicious, elegant-yet-hearty, dish. I do like the taste of less-seasoned venison, and this definitely overpowers the natural venison flavor, but it's sooooo dang good! For those who think it's dry - you do need to let the dish rest at least a half-hour after taking it out of the oven - as with any meat, this allows the fibers to cool and relax a bit and absorb some the liquid.
Modern Farmhouse Eats
Kathleen, I'm so glad you enjoyed the recipe!! Thank you for sharing that helpful tip!
Desarae Burke
If you are on edge about making this… DO IT! 😅
I was hesitant given that there was like one bad review. I made this for my family and they are asking me to make it again. One bite had everyone in ahhhh!
I did do one whole bottle of stake sauce instead of beer. SO GOOD!
Modern Farmhouse Eats
Desarae, thank you so much for leaving a review! I am thrilled your whole family loved the recipe!
Gretchen
I want to make this recipe for Christmas dinner. I was wondering, does using tomato paste make it taste like tomatoes?
Modern Farmhouse Eats
Gretchen, I love that! This will be perfect for Christmas. The tomato paste doesn't make the gravy or the venison tastes like tomatoes. It actually just helps to thicken the gravy and enhance the other flavors.
Desiree
When cooking in the instant pot, do you leave the roast whole or still cut into pieces? Thank you!
Modern Farmhouse Eats
Desiree, you will still cut the venison into 2-3" pieces.
Abby B.
So excited to use this recipe! Could the beer be replaced with a dry red wine?
Modern Farmhouse Eats
Hi Abby, you can definitely replace the beer with dry red wine!
Baumhover Jill
Hello! Our roast is pretty small. 1.2 lbs. Tiny little thing. Is there a time per pound measurement I should use? Or just cut the time in half? Thank you!
Modern Farmhouse Eats
Hi Jill! I always cut the roast into smaller 2-3 inch pieces, so the actual size of the roast shouldn't matter too much. You can start by cutting the time in half, then just to see if it's fork tender. If it's not, continue to cook.
Kate
This is the best venison roast recipe I've found! I was a little concerned the beer would make it bitter, but I used a German Hefeweizen and it made the most deliciously balanced gravy.
I had a smaller roast, so I used one bottle of beer and the same amount of chicken stock. I also skipped the carrots and stirred in fresh spinach at the end. I think next time I might try mushrooms and spinach.
Modern Farmhouse Eats
Kate, I'm so happy that you enjoyed the recipe! 😊 Thank you for sharing! Spinach and mushrooms sound like a great addition.
Leslie
This recipe was amazing! The flavor was great, the venison pulled apart with a fork, but it was dry. I used the Dutch oven recipe, is there a way to make it less dry? Add pork or butter? I don't want to change the flavor much because it's so delicious. Perhaps I shouldn't have cooked it for the full 3 hours?
Modern Farmhouse Eats
Leslie, I'm so glad you enjoyed the flavors of the recipe!! Since venison is very lean, it's naturally not going to be as moist as as beef or pork. You can certainly try adding butter. In my opinion, butter makes everything butter 😉 Since the cook time can vary depending on how large or small the chunks of roast are, try checking the roast after a couple hours, and if it's done, then take it out. I'd love to hear about any tweaks you make and how it turned out 😊
Amy
This is a great recipe but cook time was off for me too with Dutch oven. I trusted my gut and checked after two hours and it was well over, but still good. Will make again but with a much closer eye on time and temp.
Celeste Peters
This was the best venison roast recipe we've tried so far...and we've tried numerous recipes. We used the oven method. It was so delicious and tender! Thank you! We're definitely keeping this one as a go-to.
Modern Farmhouse Eats
Celeste, you are so kind! That's great to hear!! 😊 Thank you so much for the review!
Anna
Followed the crockpot instructions using a locally brewed Scotch ale and subbed horseradish mashed root vegetables (turnips, parsnips, potatoes) for the mashed potatoes. Delicious!! I will definitely make this again.
Modern Farmhouse Eats
Anna, that sounds absolutely amazing!! I love horseradish - I will definitely have to try that. Thanks for sharing!
Silas
This should be called what not to do with a deer roast. The sugar gives an unnatural sweet taste. The vinegar makes it mushy and takes the texture out of it. Not enough oil/fat in the recipe.
I feel bad for the deer we used. Sure I shot it, but I didn't know we where then going to disgrace it.
Modern Farmhouse Eats
Silas, I'm sorry you feel that way. This recipe actually has lots of 5 star ratings! High acid liquid - such as vinegar, wine or lemon juice - is commonly used when cooking with venison to enhance the flavor and tenderize the meat by softening muscle fibers. However, I have never experienced mushy venison when making this recipe, or ever for that matter. It could have been a result of how the venison was stored or thawed.
Joellen Lampman
I made this yesterday and it was, hands down, the best venison recipe I have made to date. Putting it together was easy and having the oven on for the few hours needed left the house delightfully cozy and smelling wonderful.
I couldn't find an single brown ale and didn't want to buy a multi-pack, so I substituted a Guinness. The gravy was delicious.
Joellen Lampman
I forgot to provide my rating. 5 stars!
Modern Farmhouse Eats
Joellen, thank you so much for the review!! I am so happy that you love the recipe!! It's my favorite way to cook venison 😊