Slow-Cooked Bolivian Beef with Aji Verde Sauce

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

Tender, slow-cooked beef simmered in traditional spices paired with a zesty, herbaceous Aji Verde sauce for a bold flavor contrast. This Latin American-inspired beef recipe (gluten free), ready in about 500 minutes, pairs beef chuck roast, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 pounds beef chuck roast
• 2 tablespoons olive oil
• 1 large, sliced yellow onion
• 4, minced garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 cups beef broth
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 cup packed cilantro leaves
• 1/2 cup packed parsley leaves
• 1 small, seeded jalapeño
• 2 tablespoons lime juice
• 1/4 cup mayonnaise
• 1/4 cup olive oil (for sauce)
• 1/4 teaspoon salt (for sauce)

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season 2 pounds beef chuck roast with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper, then sear on all sides until deeply browned, about 3 minutes per side.
2. Step 2: Transfer the beef to a slow cooker. Add 1 large sliced yellow onion, 4 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and 2 cups beef broth. Cover and cook on low for 8 hours, until beef is fork-tender.
3. Step 3: While the beef cooks, prepare the Aji Verde sauce by blending 1 cup packed cilantro leaves, 1/2 cup packed parsley leaves, 1 small seeded jalapeño, 2 tablespoons lime juice, 1/4 cup mayonnaise, 1/4 cup olive oil, and 1/4 teaspoon salt in a food processor until smooth and vibrant green.
4. Step 4: When the beef is done, shred it with two forks and mix gently with the cooking juices.
5. Step 5: Serve the shredded beef topped with generous spoonfuls of Aji Verde sauce for a bright, spicy contrast.