venezuelan pot roast
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.
prep time
15 Min
cook time
3 Hr
method
Saute
yield
6 serving(s)
Ingredients
- 2 pounds bottom round beef roast
- 4 cloves garlic (coarsely chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 1 - lime or lemon, juiced
- 3 tablespoons vegetable oil
- 2 - carrots (cut into 4 or 5 pieces each)
- 2 - bay leaves
- 1 cup beer
- 1 - green bell pepper (coarsely chopped)
- 1/3 cup raisins
- 1/4 cup pimiento-stuffed olives
- 1 tablespoon capers
How To Make venezuelan pot roast
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Step 1Trim 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.
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Step 2In 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.
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Step 3Stir 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.
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