Venezuelan-Style Roast Beef (Asado Negro)

Venezuelan-Style Roast Beef (Asado Negro)

Prep Time: 60 Minutes | Cook Time: 4-8 Hours

Level: Intermediate | Yield: 6-8 Servings


  • 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


  • Prepare the beef: cut off any large, fatty membrane.
  • 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.
  • When ready to cook remove meat from marinade.
  • Seal the meat for all sides in a a large heavy-based pan over high heat. 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. 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.
  • Add the sliced meat and simmer for 10 – 15 more minutes.
  • Serve hot with mash potatoes or white rice.
  • Top with our Avocado Sriracha to add vibrant flavors. 

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