Beer Braised Venison Roast with Carrots and Mashed Potatoes

Step 1

Preheat the oven to 325 degrees F.

Step 2

Generously season the meat with salt and pepper. Heat a dutch oven 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.

Step 3

Reduce heat to medium. Add another tablespoon of olive oil, onions, rosemary and thyme to the pot. Cook for about 5-7 minutes, stirring occassionally, until the onions begin to carmalize. Add in the garlic and tomato paste; cook for about one minute while stirirng. Stir in the beer, broth, apple cider vinegar, brown sugar, salt and pepper.

Step 4

Add the carrots and beef to the pot. Cover and transfer to the oven. Cook for 3 - 3 1/2 hours until the meat is fork tender. To serve, remove the thyme and rosemary stems. Serve the meat, carrots and gravy over mashed potatoes.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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 instant pot.

Step 10

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 10 minutes.

Step 11

To serve, remove the thyme and rosemary stems. Serve the meat, carrots and gravy over mashed potatoes.

Step 12

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

Step 13

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 potaotes until smooth and creamy.