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Ingredients

4 pounds beef chuck, tied for a roast
4 cloves of garlic, thinly sliced
3 stalks of celery, washed, peeled and thinly sliced
1 leek, white and light green parts only, thinly sliced and washed
2 white onions, peeled, cut in half and sliced thinly in half rounds
3 dried bay leaves
1/2 cup olive oil
1/2 cup Worcestershire sauce
1 cup of sugar
1 cup of water
1 cup cabernet sauvignon wine (an inexpensive Chilean one would do nicely)
2 cups of white wine vinegar
3 tablespoons of brown sugar
2 tablespoons unsalted butter
1 tablespoon of vegetable oil
2 large green bell peppers, stemmed, seeded and cut in half inch cubes
8 medium white button mushrooms, sliced thinly
Sea salt, to taste
Ground pepper, to taste
5 parsley sprigs, washed, leaves removed and roughly chopped (for garnish, optional)

Description

This Traditional Venezuelan Roast, Called Asado Negro, Is Extra Tender Owing To The Ample Amount Of Tangy Caramel-wine Sauce That Helps Seal In The Delicious Juices. Marinate The Beef Overnight For The Best Flavor In This Slow-roasted Special Occasion Dis

Wholefoods