In a mixing bowl, combine diced beef chuck roast with kosher salt, ground black pepper, garlic powder, dried oregano, and ground cumin. Let sit for about 15 minutes.

Heat a Dutch oven over medium-high heat and add olive oil. Once shimmering, sear the seasoned beef for about 10 minutes until browned.

Blend together chopped Roma tomatoes, diced white onion, chopped serrano pepper, and minced garlic in a blender. Pour in beef broth and add remaining kosher salt, blending until smooth.

Strain the blended tomato mixture into the pot with browned beef, discarding solids. Add bay leaf and reduce heat to medium-low; simmer for about 10 minutes.

Stir in cubed russet potatoes, cover the pot, and cook for an additional 25 minutes until potatoes are tender.

Check for tenderness and discard the bay leaf. Stir in chopped cilantro and let rest for 10 minutes before serving.