Rinse
chuck roast
and pat it very dry. Heat
vegetable oil
in a thick-bottomed
soup pot
over medium heat to brown the meat. Brown the meat lightly on both sides. While that's happening, slice
onions
and smash
garlic
, and add them in once the meat is finished browning. Stir well and cook until the onions turn soft. While the onions are cooking, cut
tomatoes
into rough chunks. Add them to the pot when the onions have softened. Clear a space in the center of the pot, and add
tomato paste
, letting it fry lightly. Stir and cook until the tomatoes are slightly dissolved and the oil in the pot turns reddish — a few minutes over medium heat. Now add
water
, and turn up the heat to high. Cut
carrots
and
cabbage
, and add them to the pot, along with
bay leaves
,
salt
, and
black pepper
. Cover and bring to a boil, then reduce the heat to simmer for
60 minutes
. After 60 minutes of simmering, peel and cut
potatoes
, and add them to the soup. Bring it to a boil, then reduce the heat to simmer for
30 minutes
more, or until the potatoes are tender. Salt to taste before serving.