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.
3 lb. bottom round roast
3 to 4 garlic cloves, coarsely chopped
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. dried thyme
Juice of 1 lime or lemon
3 tbsp. vegetable oil
2 large carrots, cut into 4 or 5 pieces each
1 large onion, coarsely chopped
2 bay leaves
1 cup beer
1 green bell pepper, coarsely chopped
1/3 cup raisins
1/4 cup pimiento-stuffed olives
1 tbsp. capers
1. Trim excess fat from roast and rinse under cool running water. Drain well and pat dry. Pierce roast several times on all sides 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 sides, about 15 minutes.
3. Reduce heat to low and add carrots, onion, bay leaves, beer, and any remaining marinade. Cover and cook for 2 hours.
4. 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.