In a large, heavy stock pot or dutch oven, add diced vegetables to pan and salt generously. Brown until soft and lightly browned, stirring occasionally, about 8 minutes.

Stir in leftover pot roast and potatoes, as well as herbs, garlic salt, and stock.

Add water so that liquid covers soup, add more if needed.

Bring to rapid boil, stirring to prevent sticking.

Lower heat and let simmer until serving.