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Ingredients
US|METRIC
6 SERVINGS
- 3 lb. venison roast (cut into 2-3 inch pieces, or beef chuck roast)
- 2 Tbsp. olive oil
- 1 yellow onion (thinly sliced)
- 2 sprigs fresh rosemary (or ½ teaspoon dried)
- 4 sprigs fresh thyme (or ½ teaspoon dried)
- 2 garlic cloves (minced)
- 2 Tbsp. tomato paste
- 12 oz. beer (brown ale)
- 2 cups beef broth
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. brown sugar
- 1/2 tsp. salt (plus more for seasoning the roast)
- 1/4 tsp. black pepper (plus more for seasoning the roast)
- 1 lb. large carrots (peeled and cut into 2 inch pieces, about 7-8 carrots)
- 2 lb. russet potatoes (about 4-6 potatoes)
- 4 Tbsp. butter
- 1/4 cup milk
- 1 tsp. salt
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories320Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium1020mg43% |
| Potassium1050mg30% |
| Protein6g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber5g20% |
| Sugars9g |
| Vitamin A260% |
| Vitamin C30% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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