Asado negro is a Venezuelan dish prepared with the eye of round roast (muchacho redondo). The meat is slowly braised for hours in rich red wine sauce until it attains its typical, almost black color. Although the exact recipe for the sauce may vary, the wine is usually combined with onions, garlic, and various spices, while some varieties may include tomatoes, olives, sugar, Worcestershire sauce, or other vegetables.

The dish is usually served with rice and fried plantains, but mashed or baked potatoes are also a standard accompaniment.