Begin by cutting the beef chuck roast into bite-sized pieces, then season with kosher salt, black pepper, garlic powder, dried oregano, and ground cumin. Toss the beef to ensure every piece is well-coated with these spices, allowing them to marinate for about 10 minutes as you gather your other ingredients.

Heat olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the seasoned beef in a single layer, ensuring there’s some space between pieces. Brown the meat on all sides, about 10 minutes total, until the surface is golden and caramelized.

While the beef is browning, prepare your sauce. In a blender, combine the Roma tomatoes, chopped white onion, serrano pepper, garlic cloves, remaining salt, and beef broth. Blend until smooth, creating a rich and vibrant sauce.

After the meat is browned, carefully strain the blended sauce into the pot with the beef, stirring to combine. Add a bay leaf for aromatic depth, then reduce the heat to medium-low. Cover the pot and let it simmer for about 10 minutes.

Peel and cube the russet potatoes into small chunks. Gently incorporate the potatoes into the stew, ensuring they are submerged in the sauce. Cover the pot again and let the mixture cook for another 25 minutes.

Once cooking is complete, discard the bay leaf. Stir in freshly chopped cilantro for a burst of color and flavor. Allow the Carne con Papas to rest for about 10 minutes before serving.