Venezuelan Roasted Beef
A classic Venezuelan dish featuring a slow-roasted beef, served with a side of vegetables.
Ingredients
- ●2 pounds Beef (2 pounds)Chuck roast or round roast
- ●2 tablespoons Olive oil
- ●3 cloves GarlicMinced
- ●1 large OnionChopped
- ●1 large Red bell pepperSliced
- ●2 tablespoons Tomato paste
- ●1 cup Beef broth
- ●1 teaspoon Salt
- ●1/2 teaspoon Black pepper
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Season the beef with salt and black pepper.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat.
- 4
Sear the beef on all sides until browned, about 2-3 minutes per side.
- 5
Remove the beef from the pot and set it aside.
- 6
Reduce the heat to medium and add the minced garlic, chopped onion, and sliced red bell pepper.
- 7
Cook until the vegetables are tender, about 5 minutes.
- 8
Add the tomato paste and cook for an additional 1-2 minutes.
- 9
Return the beef to the pot and add the beef broth.
- 10
Cover the pot and transfer it to the preheated oven.
- 11
Roast the beef for 2-3 hours, or until it reaches an internal temperature of 160°F (71°C).
- 12
Let the beef rest for 10-15 minutes before slicing and serving.