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Colombian Braised Beef (Posta Negra)

4 Servings

4 hours 30 minutes active

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Named after its dark, sweet sauce, posta negra is a classic Colombian dish made by braising beef in a flavorful liquid seasoned with panela sugar and spices. For our version, we call for a 5-pound beef chuck roast; it's a fat-rich cut, so trim it well before tying the roast. In the end, the meat will be superbly tender and succulent. In Colombia, the dish might be served with fried plantains, yucca fritters and a simple salad; we liked this rich beef with an easy pico de gallo and/or mashed potatoes.




Don’t carve the roast without first letting it rest. Resting makes the meat easier to cut into neat slices.

4 hours

30 minutes active


  • 1

    5-pound boneless beef chuck roast, trimmed and patted dry

  • Kosher salt and ground black pepper


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Malia T.
August 7, 2022
Delicious and succulent!!
This was one of the most delicious roasts I have ever made or eaten. My whole family absolutely loved it, too. I kept the recipe as is, except used white wine vinegar in the sauce instead of red wine vinegar (because at the last minute I discovered I had run out of the red). The meat had a delightful crust and the sauce was addictively tasty. For my sides, I made papas chorreadas (another Colombian dish with potatoes and a tomato cream and cheese sauce) and a wonderful little Colombian tomato, cucumber and avocado salad with a lime dressing. The sides complimented the rich, sweet and savory roast very well, but it seemed to me it might go well with many other dishes. One of the best dinners that has crossed our table (ever) and I would make this fabulous roast again and again!
Patricia B.

This is one of the most enjoyable meals I've made. I tweaked it slightly using short ribs instead of the round roast, and didn't need to thicken the sauce at the end as it had reduced down nicely. I served it with parsley buttered egg noodles. This was a hit. Thank you for this recipe

Rachel B.

I'm considering trying this in my slow cooker; any suggestions?

Lynn C.

Hi Rachel -

If you take a look at the version of the recipe from our Fast & Slow cookbook here: - we give instructions for slow cooking. Although these are designed for slow cooking in an Instant Pot, the process should be mostly the same in a traditional slow cooker except you will have to do the sautéeing and boiling on the stovetop and then transfer to the slow cooker.

The Milk Street Team

Kathryn C.

Where is the recipe for the pico de gallo they made and served with it on the show?

Lynn C.

Hi Kathryn -

You can find the quick pico de Gallo recipe here -

The Milk Street Team

David B.

This dish is phenomenal. I've made it several times for dinner parties, and it is universally loved. The flavors are robust and savory while the meat is super tender.

maureen s.

For MS staff: If I half this recipe will do I still cook it as long? I would think yes, I typically find a chuck roast that weighs roughly 3 lbs. thanks.

Lynn C.

Hi Maureen -

We would recommend checking a smaller roast earlier. It still may need the full 3 1/2 hours, but you don't want it to get too shred-y since you'll want to be able to slice it. Once a paring knife inserted into the thickest part meets no resistance it will be ready to go.

The Milk Street Team

maureen s.

Another question- I could only find a 4 pound chuck roast- can I keep all of the other measurements the same?

Lynn C.

Hi Maureen -

We think the amounts should be fine for a 4 pound chuck roast. You may just end up with more sauce to meat.

The Milk Street Team

maureen s.

I really enjoyed this dish. I must have cooked the meat too long because it was falling apart as I sliced it. It's not a difficult dish to make and I would definitely make it again. The house smelled divine while it was cooking.