Beer Braised Venison Roast

Beer Braised Venison Roast

This recipe from 2013 was updated in December 2015. We made the roast even better. Enjoy!

Ingredients

• 3 Tbsp unsalted butter
• 4 lb venison roast, (or beef shoulder roast)
• 1 Tbsp salt
• 1 tsp ground black pepper
• 2 onions,, cut in half and quartered
• 6 large potatoes, cut into 1” cubes
• 10 carrots, cut into 1” chunks
• 1/4 c unbleached all-purpose flour, (plus an additional 1/4 c if necessary, added at the end)
• 2 (12 oz) bottles beer, (dark lager style is best)
• 2 c vegetable or beef stock, (we prefer low sodium)
• 1 Tbsp tomato paste
• 2 Tbsp brown sugar
• 1 Tbsp mustard powder
• 1 tsp thyme

Instructions

• 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.