Braising is the perfect technique for cooking venison roast, and this Beer Braised Venison Roast recipe brings a German flair and intense flavor that are destine to be a family favorite.
Cooking a roast for a crowd
One of the things I really love about having people come to visit is the excuse it gives us to make a fancy meal.
You can’t pound a whole roast or massive lasagna with two people. You just can’t. Unless of course, you want leftovers for the month. And sometimes we just get a hankering to cook something a bit bigger and out of the ordinary.
Recently, my parents came up to visit while bringing my brother back to school. It was so nice to see them, and Tim and I were excited to be able to treat them to this Beer Braised Venison Roast.
Our Beer Braised Venison Roast Recipe
We slow simmered our venison roast for 3 hours, resulting in tender, fall-apart meat, that is infused with the robust flavors of beer, a slight tartness from the mustard, and just the perfect hint of sweet from the tomato paste and brown sugar.
The mustard and beer give this roast a distinctly German feel. It would be a perfect, hearty recipe to serve along side of your favorite Oktoberfest beer!
It is the perfect, hearty meal for spending hours at the table, catching up with family and enjoying the company.
And, did I mention, it made the house smell AMAZING!
If you don’t have access to venison, don’t worry. This dish is just as tasty if you use a beef chuck roast.
- 3 Tbsp butter
- 4lb venison roast (or beef shoulder roast)
- 1 Tbsp salt
- 1 tsp pepper
- 2 large onions, cut in half and quartered
- 6 large potatoes, cut into 1” cubes
- 10 medium carrots, cut into 1” chunks
- ¼ c flour (plus an additional ¼ c if necessary, added at the end)
- 2 (12 oz) bottles of beer (dark lager style is best)
- 2 c vegetable or beef stock
- 1 Tbsp tomato paste
- 2 Tbsp brown sugar
- 1 Tbsp mustard powder
- 1 tsp thyme
- Season roast with salt and pepper. In a 2 gallon or larger Dutch oven or soup pot melt 1 Tbsp butter. Add the roast and sear on all sides over medium-high heat, 1-2 minutes per side. Remove the roast from pot.
- Reduce heat to medium and add the remaining 2 Tbsp butter. Melt butter and add onions. Saute until golden brown, 3-5 minutes. Add potatoes and carrots, saute 1-2 minutes. Add flour and stir until moistened.
- Stir in beer, stock, tomato paste, brown sugar, mustard powder, and thyme. Mix well. Add the roast back to pot, nestling it among the vegetables. Bring the mixture to a simmer.
- Reduce the heat to maintain a simmer and cover the pot. Simmer for 3 hours.
- Thirty minutes before serving, remove the lid from the pot. If the stew looks too brothy, place ¼ c of flour in a small bowl. Ladle ½ – ¾ c of broth from the pot into the flour and whisk until no lumps remain. Pour mixture into the stew and stir to incorporate.
- Continue to simmer, uncovered, until sauce thickens slightly.
An oldie but goodie, this is one of our original recipes from the early days of Curious Cuisiniere. We make this often and have updated the pictures, but you can see some of the originals below. Check out how far our photography has come in a few short years!