Venezuelan Asado Negro (Black Roast Carne)

Ingredientes

• 3–4 lb eye de round carne roast
• 2 grande cebollas, sliced
• 4 ajo cloves, minced
• 0.5 cup papelón (o brown sugar)
• 1 tsp dried oregano
• 1 tsp cumin
• 0.5 tsp pimienta negra
• sal to taste
• 2 tbsp oil (vegetable o aceite de oliva)
• 0.5 cup red wine (o carne broth para kids)
• 0.5 cup tomate paste
• 0.5 cup balsamic vinegar
• 2 cups water o carne broth

Instrucciones

1. 1Tie up the roast con cooking twine (helps keep its shape).
2. 2In a grande pot, calienta oil over mediano-high calienta y brown the roast on all sides until golden. Remove y reserva. 🔥
3. 3In the same pot, add brown sugar o papelón y stir until it melts y caramelizes (deep brown, not burnt!).
4. 4Quickly return the carne to the pot, coating it con the caramel.
5. 5Add cebollas, ajo, oregano, cumin, sal, pepper—saltea until cebollas soften. 🧅🧄
6. 6Pour in wine (o broth), tomate paste, balsamic vinegar, y water. Stir to combine. 🍷🍅
7. 7Bring to a boil, reduce calienta to low, y cover. Let it simmer para 2.5 to 3 hours, turning occasionally. 🕰️
8. 8Once fork-tender, remove roast y let it rest 10 minutes.
9. 9Blend the sauce para a smooth finish (opcional). Slice roast y sirve con plenty de glossy sauce on top! 😋