Venezuelan Asado Negro – Perfect Eye of Round Roast cooked in a flavorful wine broth until the beef is meltingly tender and divine.
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.
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.
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.
Eye round roast is a tough piece of meat. It’s best to cook it very slowly using moist heat. For that reason, I like to prepare 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 second the Asado for another day. By the way, don’t miss the slow cooker giveaway at the end of the post!
If you have any leftover you can eat them with spaghetti or arepas.
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Very important: you’ll need some crusty bread to sop up the leftover sauce in the plate.
Venezuelan Asado Negro - Perfect Eye of Round Roast cooked in a flavorful wine broth until the beef is meltingly tender and divine.
- 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
- 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 cup papelon/panela/piloncillo, cut into small pieces or grated (brown sugar cane)
- 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. Transfer the remains of the marinade into the slow cooker.
- 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 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.
If you don't have a slow cooker you can prepare this recipe in a regular saucepan. You just need to adjust cooking time accordingly and more liquid, preferably beef broth. Start with about 3 cups and add more as it evaporates. It can take up to 5 hours to get the meat tender.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.
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