Cut roast into 3" cubes, season with salt and pepper.
Heat olive oil in 16QT stockpot and sear meat. Avoid overcrowding pieces during this process. Set meat aside once browned.
Add diced onion and a splash of liquid (wine, broth, or water) and continue to cook on medium heat until onions are tender and starting to brown. Stir frequently.
Return meat to stockpot. Add ingredients listed from vegetable stock through peas, bring to a boil then cover and lower heat to medium/low.
After two hours of cooking, add cabbage, corn, and diced tomatoes. Cover and continue to cook on medium/low heat, stirring occasionally.
Once the meat has started to become tender, add all remaining ingredients. Cover and continue to cook for 30 minutes on medium/low heat, stirring occasionally.
Serve when root vegetables are fork tender.