Asado Negro
It’s an eye-round roast slow-cooked in a slightly sweet and super flavorful dark sauce.
Lunch Dinner
Ingredients:
- Eye of Round Roast: You need an average-sized cut weighing about 3 to 4 lbs. This is typically easy to find at most grocery stores. I buy mine at Costco. They sell prime eye of round roasts in a 2-pack at a very good price.
- Salt and pepper: I prefer kosher or sea salt for a better taste.
- Garlic: I recommended and used fresh garlic.
- Worcestershire sauce
- Vegetable oil: You can use other neutral-tasting oils, such as canola or corn.
- Granulated sugar
- Veggies: You’ll need onions, baby carrots, and bell peppers.
- Oregano: I like to use fresh, but if fresh is not an option, you can use 1/2 teaspoon of dried oregano.
- Bay leaves: I use dried leaves.
- Beef stock: Store-bought or homemade. Check out my Slow Cooker Beef Bone Broth recipe.
- Beef bouillon: For extra flavor! don’t skip it.
- Red wine: I recommend and use full-bodied, e.g., cabernet sauvignon or merlot.
- Marsala wine: You can also use any other sweet wine, such as Madeira or Port.
- Papelon/panela/piloncillo: This is an unrefined whole cane sugar typical of Central and Latin America. Nowadays, it is available in most grocery stores (International aisle). - You can also buy it online at Amazon. This is the one I use, Goya Piloncillo Panela, Brown Sugar Cane.If you don’t have papelon, you can substitute it with dark brown sugar.
Instructions for Preparation:
- Prepare the Beef
Cut off any large, fatty membrane.
- Marinade
Place the beef in a resealable bag and add salt and pepper to taste, garlic, and Worcestershire sauce. Seal and squish around to combine. Place in the refrigerator to marinate for at least 1 hour and up to overnight. When ready to cook, remove the meat from the marinade.
- Brown the Roast
Seal the meat for all sides in a large, heavy-based pan over high heat. Transfer beef to the slow cooker.
- Slow Cook
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.
- Slice
Open the slow cooker and remove the beef. Let the meat rest for 5 min, and then place the roast on a cutting board and slice it into 1/2-inch thick pieces. Set aside.
- Reduce the Sauce
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 a simmer over medium heat. Add the papelon (brown sugar cane), mix well, and simmer until the sauce turns a darker brown color and reduces to a gravy consistency, about 8 – 10 minutes.
- Add the Meat to the Sauce and Simmer
Add the sliced meat and simmer for 10 – 15 more minutes. Serve hot with mashed potatoes or white rice.