Caribbean: Venezuela: Venezuelan Asado Negro (Roast Beef)
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.
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.