Family-Style Asado Feast: Slow-Cooked to Perfection

Deliciously Slow-Cooked Meats with Fresh Vegetables: The Perfect Dish for Family Gatherings

Asado Pot Roast

There's something deeply comforting about meals that simmer and stew slowly, inviting everyone to the table with their irresistible aroma. This Family-Style Asado is one of those dishes—simple yet deeply flavorful. It reminds me of the warm gatherings at my grandmother’s house, where every meal felt like a celebration of family and comfort. Using fatty cuts of meat and a hearty mix of vegetables, this recipe is a modern nod to those cherished times, perfect for bringing your loved ones together for a delicious, lingering meal.

Ingredients -

- 1 lbs of Asado cut / short ribs (or any other fatty cut), cut into large cubes

- 1.5 lbs of mini potatoes (approximately 700 grams)

- 1 lb of portobello mushrooms (approximately 500 grams)

- 1 medium sweet potato, cut into large chunks

- 2 whole heads of garlic

- 3 tablespoons of olive oil

- 4-5 sprigs of rosemary

- 4-5 sprigs of thyme

- 1/2 cup of dry red wine

- 1/3 cup of date honey (or regular honey)

- 1 teaspoon of salt

- 1 teaspoon of black pepper

- 2 teaspoons of paprika

Instructions -

1. First, set your oven temperature based on how much cooking time you have:

- 3-4 hours at 320°F (160°C)

- 5-6 hours at 280°F (140°C)

- 7-8 hours at 250°F (120°C)

- 9-12 hours at 210°F (100°C)

2. In a large Dutch oven, combine all ingredients and mix well until everything is coated with the spices.

3. After mixing, arrange the meat pieces on top so the vegetables can absorb the flavors during cooking.

4. Crumple a piece of parchment paper in your hands, then unfold and place it over the ingredients, tucking in the sides to seal in the moisture.

5. Close the lid and bake in the oven for the duration specified above, according to the temperature you've set.

6. Before removing from the oven, check if the meat is tender. If it's not, bake for an additional hour to soften.

7. Once tender, remove the parchment paper and return to the oven for about 20 minutes at 400°F (200°C) until most of the liquid evaporates and the meat and vegetables are golden brown. Serve and enjoy!

Have you tried this? please let me know what you think in the comments! feel free to ask any questions :)