Asado Negro Black Roast Beef with Papelón Glaze

By AislePrompt Editorial · Published 2026-10-07 · Updated 2026-10-07

Eye of round seared in caramelized panela, then braised in a pressure cooker with wine and sofrito until tender in a glossy, sweet-savory dark sauce. This Venezuelan-inspired quick recipe (gluten-free), ready in about 85 minutes, pairs eye of round beef roast, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 1/2 pounds eye of round beef roast
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons Worcestershire sauce
• 2 tablespoons vegetable oil
• 1/3 cup grated papelón (panela) or dark brown sugar
• 1 large yellow onion, chopped
• 1 red bell pepper, chopped
• 4 garlic cloves, minced
• 1 leek, white part sliced
• 1/2 cup dry red wine
• 1 1/2 cups beef broth
• 2 bay leaves

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Pat the beef dry and rub with salt, pepper and Worcestershire sauce.
2. Step 2: Using the sauté function of a pressure cooker, heat oil and add the papelón. Stir until it melts and turns very dark amber, about 2 minutes, without burning.
3. Step 3: Add the beef and sear on all sides in the caramel until deeply browned, about 6 minutes. Remove the beef.
4. Step 4: Add onion, bell pepper, leek and garlic and sauté 4 minutes. Deglaze with red wine, scraping up the browned bits.
5. Step 5: Return the beef, add broth and bay leaves. Pressure cook on high for 45 minutes, then natural release for 10 minutes.
6. Step 6: Remove the beef and rest it. Discard bay leaves, blend the sauce smooth, and reduce on sauté for 5 minutes until glossy.
7. Step 7: Slice the beef thinly against the grain and serve covered in sauce with white rice and fried plantains.