This tender deer recipe creates a flavorful beer braised venison roast in the slow cooker. So easy to make with pantry ingredients!
Roast is one of our favorite dishes to make throughout the fall and winter. It is incredibly versatile like my Smoked Venison Roast, piled on a sandwich with some BBQ sauce. Or this juicy and tender Venison Roast (in the slow cooker), but don’t worry I have an Instant Pot version that is delish too. Take your taco Tuesday up a notch with these Birra Tacos or impress your guests with this easy Venison Ragù. Each of these delicious recipes is made with a venison roast that is sure to impress.
Looking for a fall-apart, fork tender venison roast that’s packed with flavor and easy to make? This Beer Braised Venison Roast is the recipe you’ve been searching for! Using pantry staples and your trusty slow cooker, this recipe delivers a perfectly braised venison roast that’s bursting with rich, savory goodness. The secret? A delicious beer-infused braising liquid that takes the flavor to the next level—it’s the perfect cozy meal for busy moms juggling back-to-school schedules!
Just toss everything into the slow cooker in the morning, and by dinner, you’ll have a meal that feels like it took hours of effort. Whether you’re feeding a crowd or planning to enjoy leftovers all week, this Beer Braised Venison Roast is sure to become a family favorite. Serve it with mashed potatoes (LINK) or over a bed of veggies for a hearty and wholesome dinner that hits the spot every time!
KEY INGREDIENTS & KITCHEN TOOLS TO HAVE ON HAND WHEN COOKING WILD GAME & VENISON ROAST
When preparing venison recipes, there are key ingredients that I like to keep in my pantry and fridge so that I can always whip something delicious up when I defrost deer meat from my deep freezer. Here’s what I like to have on hand:
1. Venison: The star of the show, ensuring you have fresh and high-quality cuts is essential. You can also use a variety of game meat for these recipes as well, elk, moose, antelope and so much more!
2. Herbs and Spices: My staples include Italian seasoning, herbs de Provence, curry powder, garlic powder, onion powder, bay leaves, and fresh herbs such as fresh rosemary, sprigs of fresh thyme kosher salt and black pepper. My cookbook has a whole list!
3. Marinades: A good marinade can tenderize the meat and bring out its natural flavors. Consider using red wine, Worcestershire sauce, or balsamic vinegar as a base for your marinades. I also have an incredible All-Purpose Marinade that is perfect for any cut of meat.
4. Stock or Broth: Stock or broth (chicken, vegetable, or beef broth all work) is the perfect liquid ingredient to have on hand to add to recipes, it helps keep the meat moist and intensifies the overall taste. Check out my Homemade Venison Stock recipe!
5. Butter or Olive Oil: These fats are perfect for cooking venison as they add richness and prevent it from drying out.
6. Vegetables: Pairing your venison with vegetables, such as potatoes, carrots, celery, onions, and garlic cloves, not only adds color to your plate but also complements its earthy flavors. Diced tomatoes and tomato paste are also great ingredients to have on hand for a pop of flavor!
INGREDIENTS AND KITCHEN TOOLS
- Venison roast
- Butter
- Garlic cloves
- Tomato paste
- All purpose flour
- Herbs de’ Provence
- Sea salt
- Black pepper
- 12 oz. stout beer
- Unsalted beef or venison stock
- Apple cider vinegar
- Worcestershire sauce
- Carrots, cut into large pieces
- Frozen pearl onions
Kitchen Tools:
For this recipe you’ll need:
STEP BY STEP
Step 1: Allow the venison roast to come to room temperature for 20-30 minutes on the counter before cooking.
Step 2: Begin by heating a large pan over medium-high heat. Add 2 tablespoons of the butter, allow it to sizzle for a minute or two and add the roast to the hot pan. Sear the roast on all sides and place it into the bottom of a slow cooker when seared. Remove the pan from the heat but do not discard.
Step 3: Top the roast with the carrots and onions.
Step 4: In the pan you seared the meat in, add the remaining tablespoon of butter and the garlic. Let the garlic cook for 1 minute before adding the tomato paste, flour, Herbs de’ Provence, salt and pepper. Cook for 2-3 minutes.
Step 5: Deglaze the bottom of the pan with the beer, stock, apple cider vinegar and Worcestershire sauce, whisking together to break up any lumps. Allow it to reduce for 5-7 minutes to thicken and cook off the alcohol.
Step 6: Pour the mixture over the roast, carrots and onions, allowing the roast to remain on the bottom of the slow cooker.
Step 7: Cover with the lid to your crock pot and cook for 8-9 hours on low until the meat is falling apart tender. If it isn’t tender, cook longer and baste the meat.
Step 8: Serve over mashed potatoes, polenta, grits, risotto, roasted veggies – the options are endless.
NOTE:
You could make this recipe in a dutch oven or large pot! Follow steps 1-6 and bake in the oven at 300F for about 3-4 hours or until it falls apart.
Cooking Tip
There are a few steps you can take to make sure your meat is transformed into a fabulous meal.
- Sear the meat on all sides first – This adds both flavor and texture.
- Add plenty of aromatics and seasoning – Ingredients can be simple but also impactful and majorly flavorful.
- Acid is important – This is one of my most talked-about tips, but adding acid to a venison dish is very important for balancing out the rich flavor.
- Use quality or homemade stock – My venison stock recipe is perfect for use here.
HOW TO SERVE
Serve with some crusty bread, over mashed potatoes, polenta, grits, risotto, and with roasted veggies – the options are endless.
STORING AND REHEATING
Store your leftovers in an airtight container for up to a week in the refrigerator. You can freeze meat for up to 3 months in vacuum sealed pack.
OTHER VENISON RECIPES YOU’LL LOVE
- Venison Roast
- Smoked Venison Roast
- Venison Ragù
- Award Winning Venison Chili
- Meatloaf-Style Stuffed Meatballs
- Birria Tacos
Beer Braised Venison Roast
This tender deer recipe creates a flavorful beer braised venison roast in the slow cooker. So easy to make with pantry ingredients!
- Prep Time: 15 min
- Cook Time: 8 hr
- Total Time: 8hr 15min
- Yield: 6
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 1, 3-4lb venison roast
- 3 Tbsp. butter, divided
- 4 garlic cloves, sliced
- 2 Tbsp. tomato paste
- 3 Tbsp. all purpose flour
- 2 tsp. Herbs de’ Provence
- 2 tsp. salt
- 1/2 tsp. black pepper
- 12 oz. stout beer
- 2 cups unsalted beef or venison stock
- 1 Tbsp. apple cider vinegar
- A few dashes Worcestershire sauce
- 1 lb. carrots, cut into large pieces
- 1 14 oz bag frozen pearl onions
Instructions
- Allow the venison roast to come to room temperature for 20-30 minutes on the counter before cooking.
- Begin by heating a large pan over medium-high heat. Add 2 tablespoons of the butter, allow it to sizzle for a minute or two and add the roast to the hot pan. Sear the roast on all sides and place it into the bottom of a slow cooker when seared. Remove the pan from the heat but do not discard.
- Top the roast with the carrots and onions.
- In the pan you seared the meat in, add the remaining tablespoon of butter and the garlic. Let the garlic cook for 1 minute before adding the tomato paste, flour, Herbs de’ Provence, salt and pepper. Cook for 2-3 minutes.
- Deglaze the pan with the beer, stock, apple cider vinegar and Worcestershire sauce, whisking together to break up any lumps. Allow it to reduce for 5-7 minutes to thicken and cook off alcohol.
- Pour the mixture over the roast, carrots and onions, allowing the roast to remain on the bottom of the slow cooker.
- Cook for 8-9 hours on low until the meat is falling apart tender. If it isn’t tender, cook longer and baste the meat.
- Serve over mashed potatoes, polenta, grits, risotto, roasted veggies – the options are endless.
The best venison roast I’ve ever had! Whole family loves it!
Thank you SO much, Amber. Glad this recipe is a hit for you and your family!
I made this and followed the recipe to a tee using a venison roast from the buck my neighbor got for us (he hunts on our acreage. It was very simple and so nice coming home to the wonderful smells. The roast was tender and moist. I served with a mushroom risotto. Yum!