Venezuelan Asado Negro (Black Roast Beef)

Ingredients

• 3–4 lb eye of round beef roast
• 2 large onions, sliced
• 4 garlic cloves, minced
• 0.5 cup papelón (or brown sugar)
• 1 tsp dried oregano
• 1 tsp cumin
• 0.5 tsp black pepper
• Salt to taste
• 2 tbsp oil (vegetable or olive oil)
• 0.5 cup red wine (or beef broth for kids)
• 0.5 cup tomato paste
• 0.5 cup balsamic vinegar
• 2 cups water or beef broth

Instructions

1. 1Tie up the roast with cooking twine (helps keep its shape).
2. 2In a large pot, heat oil over medium-high heat and brown the roast on all sides until golden. Remove and set aside. 🔥
3. 3In the same pot, add brown sugar or papelón and stir until it melts and caramelizes (deep brown, not burnt!).
4. 4Quickly return the beef to the pot, coating it with the caramel.
5. 5Add onions, garlic, oregano, cumin, salt, pepper—sauté until onions soften. 🧅🧄
6. 6Pour in wine (or broth), tomato paste, balsamic vinegar, and water. Stir to combine. 🍷🍅
7. 7Bring to a boil, reduce heat to low, and cover. Let it simmer for 2.5 to 3 hours, turning occasionally. 🕰️
8. 8Once fork-tender, remove roast and let it rest 10 minutes.
9. 9Blend the sauce for a smooth finish (optional). Slice roast and serve with plenty of glossy sauce on top! 😋