Beer Braised Venison Or Beef Roast Recipe
I absolutely love this venison roast recipe because it combines the rich flavors of beer and Worcestershire sauce, creating a perfectly seasoned and tender dish that brings so much comfort and joy. Plus, the slow braise makes everything so incredibly flavorful, leaving me with a hearty, satisfying meal that’s perfect for sharing with friends and family on a cozy night in.
Preparing a Hearty Beer Braised Venison or Beef Roast is something I love to do. The intense flavors of dark ale intermixed with the robust beef broth make one delicious dish.
The essential key ingredients include a 3 to 4-pound roast, garlic, and—and this is very important—Worcestershire sauce. I also like to throw in a few carrots and some baby potatoes to make it more nutritious.
Ingredients
Venison or beef roast:
Providing an abundant supply of protein, vitamin B12, and iron, they can confer a satisfying meaty taste.
Olive oil:
Fats that are healthy assist with the browning process and contribute a smooth, fruity flavor.
Onion:
Imparts sweetness, flavor, and aroma to foods.
Garlic:
Boosts savory intricacy, serves up antioxidants, and is plentiful in vitamin C.
Beef broth:
Adding nutritious elements contributes umami and depth, enhances the flavor of the meat.
Beer:
Contributes depth, with caramel notes that tenderize for a hearty, robust finish.
Baby carrots:
Color and sweetness, along with dietary fiber and beta-carotene.
Baby potatoes:
Delivers carbohydrates and vitamins; acquires a creamy body; absorbs flavors nicely.
Ingredient Quantities
- 1 (3 to 4-pound) venison or beef roast
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup beer (dark ale or stout preferred)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 pound baby carrots
- 1 pound baby potatoes, halved
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
Instructions
1. Set your oven to 325°F (163°C).
2. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Generously season the roast with salt and pepper, whether it’s venison or beef.
3. Brown the roast on all sides over high heat, about 4-5 minutes per side. Remove from pot and set aside.
4. In the identical pot, toss in the minced garlic and the diced onion. Sauté them until they reach a state of translucency, which should take around 5 minutes.
5. Add the beef broth, beer, and Worcestershire sauce to the pot, then stir in the tomato paste. Bring the mixture to a simmer, scraping up the browned bits from the pot bottom.
6. Put the roast back in the pot. Add the thyme sprigs and bay leaves. Put the lid on the pot and transfer it to the preheated oven.
7. Put in the oven to braise for approximately 2 hours.
8. Add the baby carrots and halved baby potatoes to the pot. Cover and cook for another 1 to
1.5 hours, or until the tender vegetables and the fall-apart tender meat are done.
9. For a sauce that is thicker, take the pot from the oven. In a small bowl, mix the cornstarch with the cold water. Stir it into the pot. Then, put the pot on the stovetop and heat until the sauce thickens, which should take about 5 minutes.
10. Before serving, be sure to take out the thyme sprigs and bay leaves. Then, slice the roast and serve it alongside the vegetables and sauce. Enjoy the fruits of your labor!
Equipment Needed
1. Oven
2. Large Dutch oven or oven-safe pot with lid
3. Stove
4. Measuring spoons
5. Kitchen scale (optional for precise measuring)
6. Sharp knife
7. Cutting board
8. Tongs or meat fork
9. Wooden spatula or spoon
10. Small bowl (for mixing cornstarch)
11. Whisk or fork (for mixing cornstarch)
12. Serving platter
FAQ
- Can I use a different type of beer?Indeed, any beer of your choice can be used, but dark ale or stout is recommended for its rich flavor. If you favor a milder flavor profile, you can opt for a light lager.
- Can I make this recipe with a slow cooker?Sure! After browning the meat and sautéing the vegetables, move all components into a slow cooker. Set to low for 8-10 hours or until the meat exhibits tenderness.
- How can I thicken the sauce?To thicken the sauce, you will mix together 1 tablespoon of cornstarch with 2 tablespoons of water. You will then stir it into the pot at the end and let it cook for a few more minutes.
- Can I use frozen vegetables?The texture is best when using fresh ingredients, but you can use frozen carrots and potatoes. Just be sure to alter your cooking times so that every element in this dish reaches the tender state that makes this stew so satisfying.
- How should I store leftovers?Leftover food can be kept in the fridge for 3 days, but it should be stored in an airtight container to keep it from drying out or absorbing other odors. When it comes time to eat the leftovers, the best way to reheat them is in a pan on the stovetop, although a microwave can work in a pinch.
- What other herbs can I use?If you lack access to fresh thyme, you can replace it with 1 teaspoon of dried thyme or, for a different flavor profile, try using rosemary.
- Is it necessary to brown the roast before braising?Roasting the meat enhances the flavor and improves the overall taste, but if you are short on time, you can skip this step.
Substitutions and Variations
You can substitute vegetable oil or canola oil for olive oil.
Dried thyme, 1 teaspoon, can represent fresh thyme, which is called for in amounts of up to 8 teaspoons if one is being generous.
For a non-alcoholic version, substitute beef broth for beer.
Chopped regular carrots can be substituted for baby carrots.
Regular potatoes, cut into chunks, can serve as a substitute for baby potatoes.
Pro Tips
1. Sear for Flavor: Ensure you get a deep, golden-brown sear on the roast by not overcrowding the pot and allowing the meat to sear undisturbed for the full 4-5 minutes per side. This caramelization adds rich flavor to the final dish.
2. Deglaze with Beer: After removing the meat, use the beer to thoroughly deglaze the pot, scraping up all the browned bits stuck to the bottom. This helps incorporate all the flavorful fond into the braising liquid.
3. Herb Enhancement: For an extra layer of flavor, tie the thyme sprigs and bay leaves with kitchen twine before adding them to the pot. This “bouquet garni” technique makes them easier to remove later.
4. Vegetable Variation: Consider adding other hearty vegetables like parsnips or turnips along with the carrots and potatoes for added depth and nutrition.
5. Rest for Juiciness: Once the roast is cooked, let it rest for about 10 minutes before slicing. This helps the juices redistribute, resulting in a more tender and flavorful serving.
Beer Braised Venison Or Beef Roast Recipe
My favorite Beer Braised Venison Or Beef Roast Recipe
Equipment Needed:
1. Oven
2. Large Dutch oven or oven-safe pot with lid
3. Stove
4. Measuring spoons
5. Kitchen scale (optional for precise measuring)
6. Sharp knife
7. Cutting board
8. Tongs or meat fork
9. Wooden spatula or spoon
10. Small bowl (for mixing cornstarch)
11. Whisk or fork (for mixing cornstarch)
12. Serving platter
Ingredients:
- 1 (3 to 4-pound) venison or beef roast
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup beer (dark ale or stout preferred)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 pound baby carrots
- 1 pound baby potatoes, halved
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
Instructions:
1. Set your oven to 325°F (163°C).
2. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Generously season the roast with salt and pepper, whether it’s venison or beef.
3. Brown the roast on all sides over high heat, about 4-5 minutes per side. Remove from pot and set aside.
4. In the identical pot, toss in the minced garlic and the diced onion. Sauté them until they reach a state of translucency, which should take around 5 minutes.
5. Add the beef broth, beer, and Worcestershire sauce to the pot, then stir in the tomato paste. Bring the mixture to a simmer, scraping up the browned bits from the pot bottom.
6. Put the roast back in the pot. Add the thyme sprigs and bay leaves. Put the lid on the pot and transfer it to the preheated oven.
7. Put in the oven to braise for approximately 2 hours.
8. Add the baby carrots and halved baby potatoes to the pot. Cover and cook for another 1 to
1.5 hours, or until the tender vegetables and the fall-apart tender meat are done.
9. For a sauce that is thicker, take the pot from the oven. In a small bowl, mix the cornstarch with the cold water. Stir it into the pot. Then, put the pot on the stovetop and heat until the sauce thickens, which should take about 5 minutes.
10. Before serving, be sure to take out the thyme sprigs and bay leaves. Then, slice the roast and serve it alongside the vegetables and sauce. Enjoy the fruits of your labor!