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 Recipe
Whether you’re hosting a Holiday party or Sunday family dinner, this Venezuelan 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. I’m 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. It’s an eye-round roast slow-cooked in a slightly sweet and super flavorful dark sauce. Each Venezuelan family has their 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.
Recipe Highlights
Best Cut Of Meat To Make Asado Negro
Asado Negro is made with an eye-round roast. This is a tough piece of meat, so I 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.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Through the years, I have been testing and improving my recipe up to the 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 flavor. The special touch is the brown sugar cane, which adds a slightly sweet flavor. You will need:
- Eye of Round Roast: You need an average-sized cut weighing about 3 to 4 lbs. This is typically easy to find at most grocery stores. I buy mine at Costco. They sell prime eye of round roasts in a 2-pack at a very good price.
- Salt and pepper: I prefer kosher or sea salt for a better taste.
- Garlic: I recommended and used fresh garlic.
- Worcestershire sauce
- Vegetable oil: You can use other neutral-tasting oils, such as canola or corn.
- Granulated sugar
- Veggies: You’ll need onions, baby carrots, and bell peppers.
- Oregano: I like to use fresh, but if fresh is not an option, you can use 1/2 teaspoon of dried oregano.
- Bay leaves: I use dried leaves.
- Beef stock: Store-bought or homemade. Check out my Slow Cooker Beef Bone Broth recipe.
- Beef bouillon: For extra flavor! don’t skip it.
- Red wine: I recommend and use full-bodied, e.g., cabernet sauvignon or merlot.
- Marsala wine: You can also use any other sweet wine, such as Madeira or Port.
- Papelon/panela/piloncillo: This is an unrefined whole cane sugar typical of Central and Latin America. Nowadays, it is available in most grocery stores (International aisle). You can also buy it online at Amazon. This is the one I use, Goya Piloncillo Panela, Brown Sugar Cane.If you don’t have papelon, you can substitute it with dark brown sugar.
How To Make Venezuelan Asado Negro Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). Also, check out the recipe card for instructions on how to make Asado Negro over the stove and pressure cooker.
- Prepare the Beef
Cut off any large, fatty membrane.
- Marinade
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 for at least 1 hour and up to overnight. When ready to cook, remove the meat from the marinade.
- Brown the Roast
Seal the meat for all sides in a large, heavy-based pan over high heat. Transfer beef to the slow cooker.
- Slow Cook
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.
- Slice
Open the slow cooker and remove the beef. Let the meat rest for 5 min, and then place the roast on a cutting board and slice it into 1/2-inch thick pieces. Set aside.
- Reduce the Sauce
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 a simmer over medium heat. Add the papelon (brown sugar cane), mix well, and simmer until the sauce turns a darker brown color and reduces to a gravy consistency, about 8 – 10 minutes.
- Add the Meat to the Sauce and Simmer
Add the sliced meat and simmer for 10 – 15 more minutes. Serve hot with mashed potatoes or white rice.
Recipe Tips
Make sure your roast isn’t frozen. Let it thaw completely before searing it.
I highly recommend searing the meat first for an extra flavorful roast.
If using a slow cooker, cook on low heat. Low and slow is the best way to cook a roast. It makes it super tender and delicious. I like to cook mine overnight, and I place the slow cooker in the garage so my whole home does not smell like meat.
If the meat is so tender that it falls apart when cutting it, try cutting it with a very sharp knife in one direction only, in a smooth, even stroke. Don’t run your knife back and forth.
Storing & Freezing Instructions
Store leftovers covered in the refrigerator for up to 3 – 4 days.
To Freeze: Let the meat and sauce cool completely. Then transfer to a freezer container. Freeze for up to 2 months. When ready to eat, defrost in the refrigerator and reheat over low heat on the stove.
Serving Ideas
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 on the plate.
If you have any leftovers, you can eat them over pasta or gnocchi or use them to fill your arepas.
Frequently Asked Questions
Asado Negro is one of the most traditional dishes in Venezuela. It’s an eye-round roast slow-cooked in a slightly sweet and super flavorful dark sauce.
Asado Negro is made with an eye-round roast. This is a tough piece of meat, so I like to cook it very slowly. For that reason, I usually make it in the slow cooker.
Traditionally, the Asado Negro is served with white rice and plantains in Venezuela. But it goes perfectly with mashed potatoes, too. Very important: you’ll need some crusty bread to sop up the leftover sauce on the plate.
Technically you don’t have to, but I highly recommend doing this step. Browning adds color and flavor to the meat.
More Venezuelan Recipes You’ll Love!
- Venezuelan Pabellon Bowl [Video]
- Venezuelan Pernil
- Eggless Venezuelan Tequeños
- Venezuelan Shredded Beef
- Venezuelan Polvorosas Cookies
- Easy Venezuelan Cocada
- More recipes…
❤️ Love what you see? JOIN my Private Baking Club. Also, Subscribe to Mommy’s Home Cooking email list, so you’ll never miss a recipe! And FOLLOW along on Instagram, Pinterest, and Facebook for more fun!
Recipe Card
Venezuelan Asado Negro
Equipment
Ingredients
- 3 – 4 lb Eye of Round Roast
- Salt and pepper to taste
- 6 cloves garlic, minced
- 1/3 cup (80 ml) Worcestershire sauce
- 1/3 cup (80 ml) vegetable oil (Other neutral taste oil such canola or corn, will work fine)
- 2 tablespoons granulated sugar
- 1 medium onion, roughly diced
- 1 cup (130 g) baby carrots
- 1 medium 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 oregano)
- 2 dried bay leaves
- 1 cup (240 ml) beef stock
- 1 beef bouillons cube
- 1 cup (240 ml) red wine (full bodied eg. cabernet sauvignon or merlot)
- 1 cup (240 ml) Marsala wine
- 1/4 cup papelon/panela/piloncillo, grated (brown sugar cane)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Prepare the Beef:
- Cut off any large, fatty membrane.
Marinade:
- 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 for at least 1 hour and up to overnight (preferred).
- When ready to cook remove meat from marinade. Discard marinade.
Brown the Roast:
- Heat the oil in a large heavy-based pan over high heat. When the oil starts to heat, add the sugar to the center of the pan and let it dissolve without stirring. Place the beef roast in the pan and sear it on each side until nicely browned. Transfer the beef to the slow cooker.
Slow Cook:
- Transfer the browned beef to the slow cooker. Add onions, carrots, green pepper, oregano, bay leaves, beef stock, beef bouillon, and wines to the slow cooker. Cover and cook on High for 4 hours or Low for 8 hours.
- When ready, open the slow cooker and transfer the beef to a cutting board. Let the meat rest for 5 -10 min, and then slice into 1/2-inch thick slices. Set aside.
Reduce the Sauce:
- Fish out the oregano sprig and bay leaves from the cooking liquids. 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 a simmer over medium heat. Add the grated 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 Meat to the Sauce:
- Add the sliced meat to the reduced sauce and simmer for 10 – 15 more minutes. Serve hot with mash potatoes or white rice.
- Make sure your roast isn’t frozen. Let it thaw completely before searing it.
- I highly recommend searing the meat first for an extra flavorful roast.
- If using a slow cooker, cook on low heat. Low and slow is the best way to cook a roast. It makes it super tender and delicious. I like to cook mine overnight, and I place the slow cooker in the garage so my whole home does not smell like meat.
- If the meat is so tender that it falls apart when cutting it, try cutting it with a very sharp knife in one direction only, in a smooth, even stroke. Don’t run your knife back and forth.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe was originally published in October 2014. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in November 2022 to make it as helpful as possible!
Hola Oriana.
Muchas gracias por compartir tu receta. Soy venezolana, ya había probado el asado negro, pero está era la primera vez que lo preparaba. Quedé muy contenta con el resultado!
Feliz año 2025!
¡Hola Marjorie! Muchas gracias por tu mensaje tan bonito. Me alegra muchísimo saber que preparaste el asado negro por primera vez y que quedaste contenta con el resultado. Es un plato tan especial de nuestra cocina, ¿verdad? ¡Feliz año 2025 para ti también, lleno de alegría, amor y más momentos deliciosos! x- Oriana
I’m late to the game but I tried this is the first time I try cooking asado negro (even though I’m venezuelan) and it was delicious! Everyone at my dinner party loved it, and will be sure for sure doing it again. Thanks Oriana and team for sharing!
Hello Carlos! Thank you so much for your wonderful message! We’re thrilled to hear that your first attempt at cooking asado negro was a hit at your dinner party. It’s never too late to try something new, and we’re so glad you enjoyed it. I am delighted that you loved the recipe. Thanks for sharing your experience, and we can’t wait for you to make it again. Happy cooking! 😊🎉
How much regular brown sugar can you use instead?
Hello Pam! I would start with 2 tablespoons, taste and adjust to you taste. Some people like it sweeter and others less. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Made this tonight for the first time and it’s already become a family favorite! I’ve already had requests to make it again! TFS!
Hello AJ Carbo! I’m so glad you and your family loved this recipe, It’s one of my faves. Thank you for sharing your wonderful feedback and review!
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
Hola Nieves!! Muchas gracias por probar mi receta. Me alegro que te haya gustado =)
How much oregano if i dont have a fresh plant?
Will it change the flavor dramatically?
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 =)
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.
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.
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?
Hello Oml! First, you use the granulated sugar to brown the meat. Then, you use the papelon/piloncillo/cane brown sugar in the sauce. Be sure to shout out if you have any questions!
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.
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!
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!
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!!
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!
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 ?
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!
You’re very welcome, Yvonne. I’m so glad you all liked it!!! The asado negro is our all-time fave.