Best 3 Venezuelan Pot Roast Recipes

Embark on a culinary journey to the vibrant flavors of Venezuela with our curated collection of pot roast recipes. Discover the secrets to creating the ultimate Venezuelan pot roast, a hearty and comforting dish that showcases the country's rich culinary heritage. Our diverse selection of recipes caters to every taste, from the classic and traditional to the modern and innovative. Whether you prefer a slow-cooked pot roast infused with aromatic spices or a quick and easy one-pot meal, we have you covered. Get ready to tantalize your taste buds with the authentic flavors of Venezuela!

Let's cook with our recipes!

VENEZUELAN BEEF ROAST MARINADE

Venezuelan Beef Roast Marinade image

This is the best! From a novel by Marisol, from the main character's family recipes. Sure tastes authentic. Probably could be used for other things too...

Provided by christena

Categories Poultry

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup white wine
1/4 cup olive oil, unfiltered, sweet, and aromatic
1/4 lemon, juice of, fresh
1/4 lime, juice of
1 teaspoon sea salt
1 teaspoon dry oregano
1/2 teaspoon crushed red pepper flakes
3 garlic cloves, minced

Steps:

Mix all of these ingredients.
Pour into a ziplock bag, reserving some for a baste if you wish. Place meat in bag and close carefully, omitting as much air as possible.
Refrigerate for a day or so, turning the bag whenever you remember to, because the ingredients will separate.
Roast meat dry at about 300°F.
Or grill and baste.

Nutrition Facts : Calories 149.7, Fat 13.6, SaturatedFat 1.9, Sodium 583.8, Carbohydrate 2.3, Fiber 0.3, Sugar 0.5, Protein 0.2

VENEZUELAN POT ROAST

Venezuelan Pot Roast image

This recipe came from the latin kitchen. Unlike the well-known barbecued asado of neighboring Argentina, the Venezuelan version is prepared by slow cooking over a stovetop, with many seasonings and condiments. Serve with boiled potatoes or rice.

Provided by Lynn Clay

Categories Beef

Time 3h15m

Number Of Ingredients 14

Ingredients

2 lb bottom round beef roast
4 clove garlic (coarsely chopped
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried thyme
1 lime or lemon, juiced
3 Tbsp vegetable oil
2 carrots (cut into 4 or 5 pieces each)
2 bay leaves
1 c beer
1 green bell pepper (coarsely chopped)
1/3 c raisins
1/4 c pimiento-stuffed olives
1 Tbsp capers

Steps:

1. Trim excess fat from roast and rinse under cool running water. Drain well and pat dry. Pierce roast several times on all Side dish with a sharp knife. Combine garlic, salt, black pepper, thyme, and lime or lemon juice, and rub this mixture over the roast. Place the roast into a large nonmetal bowl, refrigerate, and marinate for 1 to 2 hours.
2. In a Dutch oven, heat oil over medium-high heat. Add roast (reserve marinade) and sear on all Side dish, about 15 minutes. Reduce heat to low and add carrots, onion, bay leaves, beer, and any remaining marinade. Cover and cook for 2 hours.
3. Stir in bell pepper, raisins, olives, and capers. Increase the heat to medium-high and cook uncovered for another 30 minutes, while spooning the broth over the meat to baste it.

ASADO NEGRO

Asado Negro image

Here, we have a raggedy number out of Venezuela called asado negro. It requires a fat roast of beef that is simmered for a long time in dark caramel, its sweetness tempered by vinegar. The result is sticky and unctuous beneath a cloak of peppers, onions and leeks. It looks mysterious and bold on the plate and at the start of a New York winter can conjure some degree of Latin American humidity and joy. Asado negro has its primary home in Caracas, where it is often served during the holidays, alongside fried sweet plantains and white rice, with perhaps a tart green salad for contrast. The meat is napped in blackness that comes not from fire or smoke but from the absorption of all colors into one, a color as deep as space itself. It is beef the color of a velvet dinner jacket seen across a dark lawn at midnight. It makes mockery of pot roast. And, as we shall see, it is exceedingly simple to make.

Provided by Sam Sifton

Categories dinner, main course

Time 3h45m

Yield Serves 6 to 8

Number Of Ingredients 19

Ingredients

1 cup white sugar
2 teaspoons brown sugar
2 cups white-wine vinegar
1 cup dry red wine
2 tablespoons canola oil
2 tablespoons unsalted butter
4 pounds beef bottom-round roast
5 cloves garlic, peeled and smashed
1 large Spanish onion, peeled and thinly sliced
2 stalks celery, chopped
2 leeks, white and light-green parts only, washed well and thinly sliced
2 bay leaves
1/3 cup Worcestershire sauce
1 tablespoon soy sauce
Kosher salt
freshly ground black pepper
1 green bell pepper, stemmed, seeded and thinly sliced
1 red bell pepper, stemmed, seeded and thinly sliced
2 tablespoons cilantro, well washed and roughly chopped, for garnish

Steps:

Preheat the oven to 375 degrees. Combine the white sugar and 1 cup of water in a heavy saucepan and cook, without stirring, over medium-high heat until the sugar dissolves and turns dark caramel, 8 to 10 minutes. Carefully add the brown sugar, vinegar and wine, and cook, stirring, until all the caramel has melted. Set aside.
Heat a Dutch oven large enough to hold the meat over medium-high heat. When hot, add the canola oil and butter. When these begin to shimmer and foam, sear the roast on all sides. Transfer the meat to a platter and set aside.
Add the garlic, onion, celery, leeks and bay leaves to the Dutch oven and cook over medium-high heat until they have softened and almost begun to brown. Add the Worcestershire and soy sauces and stir to incorporate, then return the meat to the pot and season with salt and pepper. Cover with the bell-pepper slices and pour the caramel sauce over the top. Cover, place in the oven and cook for approximately 2½ hours - basting and turning the meat every 45 minutes - until it is very tender.
Remove the meat and allow it to stand on a platter, tented in foil, for at least 30 minutes. If the sauce is not syrupy and thick, remove the vegetables (discard the bay leaves) and arrange them around the meat, then place the Dutch oven, uncovered, over medium-high heat and allow the sauce to reduce.
When the sauce is ready, slice the meat and return it, along with the vegetables, to the sauce and reheat in the oven or, covered, on the stove. Check the seasoning and garnish with chopped cilantro.

Nutrition Facts : @context http, Calories 687, UnsaturatedFat 17 grams, Carbohydrate 37 grams, Fat 34 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 13 grams, Sodium 1034 milligrams, Sugar 30 grams, TransFat 0 grams

Tips:

To make the most tender pot roast, choose a chuck roast or shoulder roast.
Browning the roast on all sides before braising helps to develop flavor.
Use a flavorful braising liquid, such as beef broth, red wine, or tomato juice.
Add vegetables and herbs to the braising liquid for extra flavor.
Cook the pot roast on low heat for several hours, or until the meat is fall-apart tender.
Serve the pot roast with mashed potatoes, rice, or noodles.

Conclusion:

Venezuelan pot roast is a delicious and easy-to-make dish that is perfect for a family meal. The beef is braised in a flavorful sauce until it is fall-apart tender, and the vegetables and herbs add a delicious flavor. Serve the pot roast with your favorite sides, such as mashed potatoes, rice, or noodles, and enjoy!