In a large pot, heat a drizzle of oil over medium heat. Once shimmering, add cubed beef chuck roast and season with salt. Sear for about 5 minutes until browned.

Remove the beef and set it aside. In the same pot, add chopped onions and sauté for about 3 minutes until translucent. Add minced garlic and stir for 1 minute.

Stir in chopped tomatoes and cook for about 5 minutes until softened. Allow juices to blend with onions and garlic.

Return browned beef to the pot, mix in with tomatoes and aromatics. Pour in enough water or beef broth to cover ingredients. Bring to a gentle boil.

Once boiling, add washed rice and spices. Reduce heat to low, partially cover, and simmer for about 1 hour.

Taste and adjust seasoning if necessary. Ladle into bowls, garnish with fresh herbs.