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two slices of Venezuelan Asado Negro with sauce over mashed potatoes on white plate with bread on the background.
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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.
Course Main Course
Cuisine Venezuelan
Prep Time 15 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 35 minutes
Servings 10
Calories 490kcal

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)

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.

Notes

 
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.

Nutrition

Calories: 490kcal | Carbohydrates: 33g | Protein: 38g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 106mg | Sodium: 207mg | Potassium: 576mg | Sugar: 28g | Vitamin A: 1815IU | Vitamin C: 12.5mg | Calcium: 55mg | Iron: 4.4mg