1) On the roast, rub in salt, pepper and
garlic. Let it set aside for about 15 minutes.
2) In a large
pot, heat over
medium to high heat. Melt butter.
3) Add
roast and brown on all sides.
4)
Reduce heat to medium, add the broth, vegetables, and roasted
tomatoes. Bring to a boil.
5)
Then add the bay leaves and rosemary.
6)
Reduce heat to low to medium. Cover and cook for a 1-1/2 hours.
7) You
want the potatoes just done and not over cooked.
Make a day or two ahead. Heat (on stove or in
microwave) before leaving. Pour into a thermal container and serve
when you reach your destination.
All text is available under the terms of the GNU Free Documentation
License.
