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Venezuelan Asado Negro

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This Venezuelan Asado Negro is tender, flavorful and perfect every time!  The Round Roast is cooked in a flavorful wine broth until the beef is meltingly tender and divine.

Venezuelan Asado Negro in a white plate with mashed potatoes

Venezuelan Asado Negro Recipe

Whether you’re hosting a Holiday party or Sunday family dinner, this Venzuelan Asado Negro will be a BIG hit and a scrumptious centerpiece.

I’m super excited to share this recipe with you. The Asado Negro and Carne Mechada are my signature Venezuelan dishes. Not trying to be modest over here, but they are truly amazing. I have made this recipe so much throughout my life that I could do it with my eyes closed.

WHAT IS ASADO NEGRO? 

Asado Negro is one of the most traditional dishes in Venezuela. Each Venezuelan family has its own version. But today you can forget all other Asado Negro recipes… this one is to die for! Usually, this dish is served with white rice and fried plantains but this time I served it with mashed potatoes because Vicky LOVES mashed potatoes.

Venezuelan Asado Negro in a white plate with mashed potatoes and sauce

WHAT IS THE BEST CUT OF MEAT TO MAKE ASADO NEGRO?

Asado Negro is made with eye round roast. This is a tough piece of meat so like to cook it very slowly. For that reason, I usually make it in the slow cooker.

I leave it cooking all night, or all day, and when it’s time to eat I just need to reduce the sauce. It’s a great make-ahead recipe. Actually, when I buy eye round roast at Costco they come in packs of two so I double the recipe and freeze the second asado for another day.

WHAT DO YOU NEED TO MAKE ASADO NEGRO?

Through the years I have been testing and improving my recipe up to this version I’m sharing with you today. It’s so luscious and flavorful. I like to use different types of wine and a lot of garlic, which gives it a delicious savor. The special touch is the brown sugar cane, which adds it a slightly sweet flavor. You will need:

  • 3 – 4 lb Eye of Round Roast
  • Salt and pepper to taste
  • Garlic
  • Worcestershire sauce
  • Vegetable oil (other neutral taste oil such canola or corn, will work fine)
  • Granulated sugar
  • Onion
  • Baby carrots
  • Bell pepper
  • Oregano
  • Bay leaves
  • Beef stock
  • Beef bouillon
  • red wine full bodied e.g. cabernet sauvignon or merlot
  • Marsala wine
  • Papelon/panela/piloncillo

Venezuelan Asado Negro in a white plate with mashed potatoes and garnished with chives

HOW TO MAKE VENEZUELAN ASADO NEGRO

  1. Prepare the beef: cut off any large, fatty membrane.
  2. Place the beef in a resealable bag add salt and pepper to taste, garlic, and Worcestershire sauce. Seal and squish around to combine. Place in the refrigerator to marinate at least 1 hour and up to overnight.
  3. When ready to cook remove meat from marinade.
  4. Seal the meat for all sides in a a large heavy-based pan over high heat. Transfer beef to the slow cooker.
  5. Add onions, carrots, green pepper, oregano, bay leaves, beef stock, beef bouillon, and wines to the slow cooker.
  6. Cook on High for 4 hours or Low for 8 hours.
  7. Open the slow cooker and remove the beef. Let the meat rest for 5 min and then place roast on cutting board and slice into 1/2-inch thick pieces. Set aside.
  8. Transfer the liquid and veggies to the blender and puree into a smooth sauce – it will change from a dark brown to a lighter brown color. Pour the sauce into a saucepan and bring to simmer over medium heat. Add the papelon (brown sugar cane), mix well and simmer until the sauce turns a darker brown color and reduces by to a gravy consistency, about 8 – 10 minutes.
  9. Add the sliced meat and simmer for 10 – 15 more minutes.
  10. Serve hot with mash potatoes or white rice.

Asado Negro in a white plate with mashed potatoes and sauce

WHAT TO SERVE ASADO NEGRO WITH?

Traditionally in Venezuela, the Asado Negro is served with white rice and plantains. But it goes perfectly with mashed potatoes too. Very important: you’ll need some crusty bread to sop up the leftover sauce in the plate.

If you have any leftover you can eat them with pasta, gnocchi or arepas.

LOOKING FOR MORE VENEZUELAN RECIPES?

Venezuelan Asado Negro | mommyshomecooking.com

Venezuelan Asado Negro

This Venezuelan Asado Negro is tender, flavorful and perfect every time!  The Round Roast is cooked in a flavorful wine broth until the beef is meltingly tender and divine.
4.62 from 31 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 4 hrs 20 mins
Total Time 4 hrs 35 mins
Servings 10

Ingredients
  

  • 3 – 4 lb Eye of Round Roast
  • Salt and pepper to taste
  • 6 cloves garlic, minced
  • 1/3 cup Worcestershire sauce
  • 1/3 cup vegetable oil (other neutral taste oil such canola or corn, will work fine)
  • 2 tablespoons granulated sugar
  • 1 onion, roughly diced
  • 1 cup baby carrots
  • 1 green bell pepper, stemmed, seeded and roughly diced
  • 1 fresh oregano sprig (if fresh is not available you can use 1/2 teaspoon of dried oriegano)
  • 2 dried bay leaves
  • 1 cup beef stock
  • 1 beef bouillon
  • 1 cup red wine (full bodied eg. cabernet sauvignon or merlot)
  • 1 cup Marsala wine
  • 1/4 - 1/2 cup papelon/panela/piloncillo, cut into small pieces or grated (brown sugar cane)

Instructions
 

  • Prepare the beef: cut off any large, fatty membrane.
  • Place the beef in a resealable bag and add salt and pepper to taste, garlic, and Worcestershire sauce. Seal and squish around to combine. Place in the refrigerator to marinate at least 1 hour and up to overnight.
  • When ready to cook remove meat from marinade. Discard marinade.
  • Heat the oil in a large heavy-based pan over high heat. When the oil starts to heat, add the sugar in the center of the pan and let it dissolve without stirring. Sear the beef on each side until nicely browned. Transfer beef to the slow cooker.
  • Add onions, carrots, green pepper, oregano, bay leaves, beef stock, beef bouillon, and wines to the slow cooker.
  • Cook on High for 4 hours or Low for 8 hours.
  • Open the slow cooker and remove the beef. Discard the oregano sprig and bay leaves. Let the meat rest for 5 min and then place roast on cutting board and slice into 1/2-inch thick pieces. Set aside.
  • Transfer the liquid and veggies to the blender and puree into a smooth sauce - it will change from a dark brown to a lighter brown color. Pour the sauce into a saucepan and bring to simmer over medium heat. Add grated the papelon (brown sugar cane), mix well and simmer until the sauce turns a darker brown color and reduces by to a gravy consistency, about 8 - 10 minutes. Taste and adjust the seasoning (salt and pepper) if necessary. Add the sliced meat and simmer for 10 – 15 more minutes.
  • Serve hot with mash potatoes or white rice.
Oriana's Notes
 
STOVE: If you don't have a slow cooker you can prepare this recipe in a regular saucepan over the stove. You just need to adjust cooking time accordingly and add more liquid, preferably beef broth.  Start with about 3 cups and add more as it evaporates. It can take up to 3-4 hours to get the meat tender.
 
INSTANT POT/PRESSURE COOKER: Follow the same steps. Cook on high pressure for 40 minutes. 
 
STORE: Let the asado cool completely. Then store  covered in the refrigerator for up to 3 days. 
 
FREEZE: Let the asado cool completely. Then place it in a airtight containers and freeze for up to 2 months. When ready to use defrost in the refrigerator overnight. 
 
REHEAT in a saucepan over medium heat. You can also reheat it in the microwave if you prefer. 
 
 
 
★ Did you make this recipe? Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 490kcalCarbohydrates: 33gProtein: 38gFat: 17gSaturated Fat: 9gCholesterol: 106mgSodium: 207mgPotassium: 576mgSugar: 28gVitamin A: 1815IUVitamin C: 12.5mgCalcium: 55mgIron: 4.4mg
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Course Main Course
Cuisine Venezuelan
Calories 490
Keyword asado beef dinner venezuelan
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Originally posted October 2014, photos replaced in November 2019 and post content edited to add more helpful information, no change to the recipe.

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Reader Interactions

Comments

  1. Nieves Olmedillo says

    5 stars
    Hola!! Terminando de hacer la receta hoy 31 de Diciembre , siguiendo exactamente las instrucciones y sin cambiar ni fin ingrediente y manteniendo las cantidades, simplemente delicioso!!!! Lo haré nuevamente

    Reply

    • Oriana Romero says

      Hello Philippe! You can add 1 teaspoon of dried oregano, it won’t change the flavor at all. Thanks for your interest in my recipe. Please come back and let me know how you like it =)

      Reply

  3. David says

    5 stars
    Thank you for sharing this recipe. I have made this several times and it comes out great. I made some small tweaks, mainly reducing the amount of panela to 1/3 cup, and the amount of wine to 3/4 cup each to reduce the amount of sugar and carbs, as I found it to be too sweet for me on the first time around. I also find that using a top round roast versus eye round roast was even better for me.

    I used a cast iron dutch oven to make this before, but I just got a pressure cooker and wanted to test it out on that. Any idea on how long it would take, I’m thinking 90 minutes but not totally sure.

    Reply

    • Oriana Romero says

      Hello David! I am very happy you like this recipe so much. I would start with 30 – 40 minutes in the pressure cooker. Please let me know the outcome. Thanks so much for your feedback and for trying my recipe.

      Reply

  4. Oml says

    So you say add sugar to the center of the pan to brown the meat, then you mention using sugar again in the sauce? So which one is it, is the sugar divided?

    Reply

  5. Yosef Malone says

    Hi, hola. I really like learning about Venezuelan recipes considering my fiance is from Venezuela and I want to try to at least learn something. I have learned to make arepas and the avocado chicken salad. delicious.
    I don’t quite understand what is going on here with all the comments about making different things in the slow cooker. I thought these were supposed to be comments about the recipes that are listed here.
    Forgive me if I’m wrong and I have seen a few comments that are actually about some of the recipes.
    I want to make the Bienmesabe, that looks delicious. This pot roast looks divine. Although I haven’t made this recipe but I give it 4 stars. When I make it I’m sure it will get 5 =-)
    I’m still waiting for response on my fiance’s visa from South America so we can get married here in the USA.

    Reply

    • Oriana says

      Hello Yosef! It’s so sweet of you trying to learn Venezuelan cuisine. This Asado Negro is divine, I am sure you are going to love it. Finger crossed your fiance will get the visa soon. Be sure to shout out if you have any questions!

      Reply

  6. Kris Ellis says

    I lived in Cucuta, Colombia, which is right on the border with Venezuela (San Antonio is the closest Venezuelan town) for 16 years. While I am a huge fan of arepas rellenas (Reina Pepiada!) and Hallacas (making them for Christmas eve), I never heard of the asado negro. I am definitely going to try this. THANK YOU for sharing a recipe you’ve worked so hard to perfect. Question: On step five, when you say VINES, do you mean wines? I’m assuming you do and moving forward with the recipe attempt, but hopefully you will respond and confirm before I do. I’m making Hallacas for Christmas Eve and was thinking of adding this to the menu… 7 days from today!

    Reply

    • Oriana says

      Hello Kris! Thanks so much for your interest in my recipe. I apologize for the misspelling! Yes, it’s wines. Please let me know how you like the Asado Negro. Happy Holidays!!

      Reply

  7. Jackie Rueda says

    Hola Oriana
    Dariela Cruz me recomendó tu receta de asado negro (yo andaba suplicando una en Facebook) y la voy a probar porque me convenciste de que debe ser exquisita. Y ahora me alegro mucho de haber visitado tu blog porque me encanta y tienes recetas buenísimas.
    Saludos desde Montreal!

    Reply

    • mommyhoodsdiary says

      Hola Jackie! Que lindo verte por mi blog. Yo soy una gran fan de tu trabajo. Esta receta de Asado Negro es deliciosa así que estoy segura que te encantará. Por favor cuando la prepares regresa y déjame saber que te pareció. Un beso ?

      Reply

  8. Yvonne says

    5 stars
    This asado negro recipe is out of this world! I made it yesterday as a Christmas treat for my Venezuelan husband, and it was a huge hit with not only him, but with the Chilean and American friends we also celebrated with. I marinated the meat overnight, and replaced the green bell pepper with a red one as a personal preference, but otherwise followed exactly as written. Divino! Thank you Oriana for sharing your family recipe with the online community!

    Reply

  9. Maria Alejandra says

    3 stars
    I am venezuelan and have had this dish many many times, and I think it turned out ok. I have a smaller slow cooker (4qt) so the meat was not totally covered and I added a bit more liquid to the mix (in the same proportions) so it would actually cook all over, and then flipped it a some point to make sure both sides were equally cooked.

    The only part I would correct is the simmering part of the sauce… I def took more than 8-10 min to reduce the sauce to a gravy consistency.

    Reply

    • mommyhoodsdiary says

      Thanks Maria Alejandra for the feedback! Perhaps because you added more liquid it took longer to reduce. Also keep in mind that cooking times are estimates, and results vary depending on your ingredients, your stove,type of pan, altitude, and a many other factors. I am glad you like it.

      Reply

  12. Maria Beas De Bonilla says

    5 stars
    I would like to cook some Colombian rice that includes chicken and vegetables. Thanks for the chance to win such a DELICIOUS giveaway 🙂

    Reply

  25. sylvia says

    5 stars
    Yo si buscaba esta receta por anos. Mi mama no lo hacia , si no una amiga. Es una ricura de plato. Gracias por bajar la receta. Me encantaria ganar para ponerme hacerlo y ensenarle a mi hija.

    Reply

  26. Pam says

    I would love to cook your Venezuelan Asado Negro in a new crock pot!! Sound delicious.
    Thanks for the opportunity to win.

    Pam

    Reply

  27. Myrto says

    This recipe sounds absolutely delicious – I have never seen the sugar cane that you mention here in New Zealand – so any thoughts on substitution ? I imagine brown sugar or coconut sugar may work but I’m uncertain of quantities as I haven’t tasted the original , so any help would be appreciated – thanks

    Reply

  31. Terra Heck says

    I’d cook a recipe that uses chicken breast, corn, black beans and salsa. Thanks.
    partymix25(at)hotmail(dot)com

    Reply

  35. Dorothy Teel says

    5 stars
    I would love to cook up a big pot of beef stew in this crock pot, I love it made in a crock pot and it smells great while cooking.. Your recipe sounds yummy,

    Reply

  39. Julia says

    I cook everything in the slow cooker! Beans, meat, cake, bake potatoes, roast chicken…but my slow cooker isn’t programmable. I would love for it to be able to turn to “warm” when the cooking time is done, etc. My brother loves to come over for dinner and thinks I’m the most amazing cook…and I have the slow cooker to thank for it! This recipe looks delish and a bit different from what I normally make–can’t wait to try it.

    Reply

  43. sandrine says

    I am looking forward to trying this recipe. Sounds amazing. Thanks for sharing tried & tested recipe. Need to look for Brown Sugar Cane
    And I love using my slow cooker, we make food it at least once a week like Cuban Picadillo, taco shredded chicken, beef sandwiches, chicken noodle soup.

    Reply

      • GirlNextDoor says

        5 stars
        Tm Trying out on my Valensuelan boyfriend on his birthday…. I think he will be surprised!!! Bought the meat a Costco.. got the wines, and 99% of the ingredients… I was thinking potatoes, but I am leaning toward RICE… and seaving with a green salad…. and birthday cake!

        His response will be the key! What do I know, I am just a british girl!
        irl

        Reply

  57. kelly tupick says

    I would cook my Italian roast recipe in this slow cooker. The roast comes out so tender that it melts in your mouth.

    Reply

  66. tammigirl says

    5 stars
    I can’t wait to make some chicken tacos!

    My husband has never mentioned this dish, and believe it or not? When I lived in Venezuela I never heard of it either – although I only lived there for a year and a half. So I just asked him about it and he said “That’s the thing I made one time with the Coca-Cola.” I guess you are right about it being different from family to family!

    I think your way looks much nicer. I’m going to do it one day and surprise him.

    Reply

  67. Gina M (Wild Orchid) says

    I would love to cook some pulled pork bbq!

    Entered the rafflecopter form as “Wild Orchid”

    Thanks for the chance to win!
    wildorchid985 at gmail dot com

    Reply

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