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.
roast and brown on all sides.
Reduce heat to medium, add the broth, vegetables, and roasted
tomatoes. Bring to a boil.
Then add the bay leaves and rosemary.
Reduce heat to low to medium. Cover and cook for a 1-1/2 hours.
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.