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Preheat your oven to 325°F (163°C).
Using a sharp knife, make several 1 to 1.5-inch deep slits all over the eye of round roast.
Cut the Spanish chorizo into small strips or cubes and stuff them into the slits of the roast.
Generously season the stuffed roast with salt and black pepper.
Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
Sear the roast on all sides until deeply browned, about 3–4 minutes per side; then transfer it to a plate.
Reduce heat to medium and add the chopped yellow onion and green bell pepper; cook 5–7 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the dry white wine and use a wooden spoon to scrape up any browned bits; simmer until the wine is slightly reduced, about 2 minutes.
Stir in the diced tomatoes (undrained), beef broth, ground cumin, dried oregano, and bay leaves; bring to a gentle simmer.
Return the seared roast to the pot, making sure it’s mostly submerged, then cover with the lid.
Transfer the covered pot to the oven and cook for 3 to 3.5 hours, or until the roast is fork-tender.
Carefully remove the roast and let it rest on a cutting board for 15 minutes.
While it rests, skim any excess fat from the surface of the sauce if desired.
Slice the roast, spoon the sauce over each portion, and serve.