Brazilian-Style Slow Cooker Beef with Mato Grosso Spices

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Tender slow-cooked beef infused with earthy Mato Grosso regional spices, creating a rich and comforting Latin American stew. This latin american-inspired beef ready in about 500 minutes pairs beef chuck roast, large, sliced onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef chuck roast
• 1 large, sliced onion
• 4, minced garlic cloves
• 1 tbsp dried annatto seeds
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 cups beef broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro
• for serving lime wedges

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs beef chuck roast cut into 2-inch chunks, seasoning with 1 tsp salt and 1/2 tsp black pepper; brown on all sides for 5-6 minutes until deeply caramelized.
2. Step 2: In the same skillet, add 1 large sliced onion and 4 minced garlic cloves, sauté for 3 minutes until fragrant and softened.
3. Step 3: Place the beef, onion, and garlic mixture into a slow cooker. Add 1 tbsp dried annatto seeds, 1 tsp ground cumin, 1 tsp smoked paprika, and 2 cups beef broth.
4. Step 4: Cook on low for 8 hours or on high for 4 hours until the beef is tender and the sauce thickens slightly.
5. Step 5: Just before serving, discard annatto seeds, stir in 1/4 cup chopped fresh cilantro, and serve with lime wedges for squeezing over the stew.