Black Roast Beef
It’s an eye-round roast slow cooked in a slightly sweet and super flavorful dark sauce
Lunch Dinner Supper
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.
- Salt and pepper: I prefer kosher or sea salt for a better taste.
- Garlic: I recommended and use fresh garlic.
- Worcestershire sauce
- Vegetable oil: You can use other neutral taste oil, 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.
- 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.
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 by to a gravy consistency, about 8 – 10 minutes.
- Add the Meat to the Sauce. Add the sliced meat and simmer for 10 – 15 more minutes. Serve hot with mashed potatoes or white rice.