Melt lard in large stew pot. Add the roast and the oxtails and seer until they start to brown, about 4-5 minutes. Brown roast and oxtails on all sides. Remove meat and bones from the pot to cool for a few minutes.
Add canned tomatoes, broth, thyme, bay leaves, parsley, salt, pepper and garlic to the pot. Cut tomatoes into chunks with scissors or knife.
Cook tomatoes mixture (without the meat) on medium for at least 5 minutes or until the meat cools. When the meat has cooled, cut the roast meat into chunks. Add meat, bones and oxtails to the pot and cook for 30 minutes on simmer.
Add the vegetables carrots, potatoes, corn, onion, celery and Lima beans to the pot. Cook for 30 minutes more or until all is tender.
Remove all bones. Cut the meat off the oxtails and discard bones. Return meat to soup pot, keeping all ingredients warm.
Serve with toasted rustic bread.