Begin by cutting the beef chuck roast into uniform cubes, about 1-inch in size. Season with kosher salt, black pepper, garlic powder, dried oregano, and ground cumin. Let marinate for 10 minutes.

Heat a large pot over medium-high heat and add olive oil. Once shimmering, add the marinated beef cubes and brown on all sides for about 10 minutes.

In a blender, combine Roma tomatoes, white onion, serrano pepper, and garlic cloves. Add salt and beef broth, then blend until smooth.

Pour the sauce into the pot with the browned beef, stir to combine, and add a bay leaf. Reduce heat to low and cover, simmering for 10 minutes.

While the beef simmers, peel and cube the russet potatoes. Add them to the pot, stir, cover, and cook for an additional 25 minutes on low heat.

Once the potatoes are tender, remove the bay leaf, stir in cilantro, and let rest for about 10 minutes before serving.