Slow-Cooked Salvadoran Beef with Tomato and Roasted Peppers

By AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

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 recipe, 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.

Ingredients

• 2 lbs beef chuck roast
• 2 tbsp olive oil
• 1 large, diced onion
• 4 minced garlic cloves
• 2 medium, chopped roasted red bell peppers
• 1 14-oz can canned diced tomatoes
• 1 cup beef broth
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 bay leaf
• 1/4 cup chopped fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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.