Slow-Cooked Salvadoran Beef with Tomato and Roasted Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender beef slow-cooked in a rich tomato and roasted pepper sauce infused with traditional Salvadoran spices for a comforting family meal. This latin american-inspired beef ready in about 230 minutes pairs beef chuck roast, olive oil, 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 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.

Prep: 20 min Cook: 210 min Serves 6 Latin American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 2 lbs beef chuck roast all over with 1 1/2 tsp salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat and brown the beef on all sides, about 4 minutes per side, until crusty.
  2. Step 2: Remove the beef and add 1 large diced onion and 4 minced garlic cloves to the pot, sautéing over medium heat for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 2 chopped roasted red bell peppers, 1 can (14 oz) diced tomatoes with juices, 1 tsp ground cumin, 1/2 tsp ground coriander, 1 tsp dried oregano, and 1 cup beef broth. Bring to a simmer.
  4. Step 4: Return the beef to the pot, add 1 bay leaf, cover, and reduce heat to low. Simmer gently for 3 to 3 1/2 hours until the beef is fork-tender and the sauce thickens.
  5. Step 5: Remove the bay leaf, shred the beef in the sauce using two forks, and stir in 1/4 cup chopped fresh cilantro before serving over rice or warm corn tortillas.

Frequently asked questions

How long does Slow-Cooked Salvadoran Beef with Tomato and Roasted Peppers take to make?

Total time is about 230 minutes (20 min prep + 210 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Salvadoran Beef with Tomato and Roasted Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck roast from drying out.

Can I substitute ingredients in Slow-Cooked Salvadoran Beef with Tomato and Roasted Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Salvadoran Beef with Tomato and Roasted Peppers for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Salvadoran Beef with Tomato and Roasted Peppers?

Latin American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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