Prep Time 15 minutes minutes
Cook Time 4 hours hours 20 minutes minutes
Total Time 4 hours hours 35 minutes minutes
Stove Instructions: If you don't have a slow cooker, you can prepare this recipe in a regular saucepan over the stove. You must adjust the cooking time accordingly and add more liquid, preferably beef broth. Prepare, marinate, and brown the beef as instructed in the recipe. In the same pot where you browned the beef, add the stock, wines, beef bouillon, and veggies. Bring to a boil and then cover and simmer for 3 - 4 hours. During the cooking process, the liquid will evaporate, so you will need to add more beef stock.
Instant Pot/Pressure Cooker Instructions: 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 3-4 days.
Freeze: Let the asado cool completely. Then place it in an airtight container 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.
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.
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.