Add oil in a large stock pot on medium heat. Add the roast to the hot oil. Don't be alarmed but the roast will stick to the pan. After it is seared it will break free. Then flip it over and sear the other side.

Add water and tomato sauce to the roast. Cover and continue heating on medium heat for approximately 2 hours.

Peel potatoes and carrots. Cut into medium bite size squares. To make fancy cut vegetables I like using a crinkle cutter. Place cut veggies in a bowl of water, cover and set aside.

Check the roast for tenderness. Once the roast is almost tender to your liking drain water from the vegetables and add carrots, potatoes and beef stock. Continue heating on medium to medium low heat until the roast is tender.

Now, carefully remove meat from pot and cut up to desired sizes and return meat to pot. If the meat is real tender it may want to fall apart and that is okay. Then cut up the cabbage and add to the soup and continue cooking on medium heat.

ENJOY!