Venezuelan Asado Negro

Name: Venezuelan Asado Negro
Prep time: 15 min
Cook time: 4 h 20 min
Total time: 4 h 35 min
Cuisine: American, Latin American
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 (25 g) 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 bouillon cube; 1 cup (240 ml) red wine ((full bodied eg. cabernet sauvignon or merlot)); 1 cup (240 ml) Marsala wine; 1/4 cup (55 g) papelon/panela/piloncillo, (grated (brown sugar cane))

Instructions

Prep:15minCook:4h 20min

Venezuelan Asado Negro is a meltingly tender beef roast slow-cooked in a rich, slightly sweet dark sauce made with papelón, wine, and aromatics. Deep, complex, and completely unforgettable — this is the dish every Venezuelan family makes for special occasions, and now you can make it yours.

Updated at: Tue, 19 May 2026 00:12:01 GMT