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Asado Negro

  • Author: Michelle Burns
  • Yield: 8 1x


  • 3-4 pound round roast
  • 1/3 cup oil
  • 1 large onion, diced
  • 6 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 4 large tomatoes or 1 can diced tomatoes
  • 1/4 cup Worcestershire sauce
  • 2 bay leaves, dried
  • 1 sprig fresh oregano
  • 1 cup carrots, diced
  • 2 tbs sugar
  • 4 tbs salt
  • 1 tbs ground black pepper



  • Mix together the Worcestershire sauce, garlic, salt, and pepper.
  • Place meat and marinade in a non-reactive container and refrigerate overnight


  • In a large pan, heat oil over medium-high heat.
  • When oil is hot, add sugar to the center of the pan. DO NOT STIR: Let it dissolve and cook until it turns brown
  • Add the meat and sear on all sides.
  • Add the liquid from the marinade and cook 15 minutes.
  • Add 1 cup water and cook until it comes to a boil.
  • Cover for 10 minutes while it boils.
  • Add the carrots, bell pepper, onion, bay leaf, oregano, and broth to cover.
  • Adjust the heat to medium-low and cook for 3 hours.
  • Remove the meat from the pan.
  • Pour the liquid and vegetables into a blender and puree into a sauce (or use a stick blender) until smooth
  • Pass through a strainer.
  • ALTERNATELY: After boiling with marinade for 15 minutes, transfer meat and liquid to a slow cooker. Add the water, carrots, bell pepper, onions, bay leaf, oregano, and broth to the slow cooker crock. Set heat to medium and cook for 5-6 hours.


  • Cut the meat into 1/2 inch slices
  • Cook for 5 minutes in its own sauce over medium heat.


Source:  Hispanic Kitchen


  • Serving Size: 4-5 oz meat
  • Calories: 464
  • Fat: 18.21 g
  • Carbohydrates: 12.23 g
  • Protein: 60.32 g
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