A basic New England pot roast that was a traditional Sunday meal when I was kid. Mom always served this with warm, cinnamon-spiced applesauce and either Parker House rolls or Pillsbury's Butterflake Dinner Rolls (since discontinued - but the Grands Flaky Layers Original Biscuits are similar). The leftover meat, on buttered bread and lightly salted, made for a delicious sandwich in our brown bag school lunches the following Monday or Tuesday. I've scaled the recipe back a bit from the quantities my mom used as she was cooking for a family of six, with intentional leftovers. This recipe should feed a family of four (assuming health-conscious serving sizes) with some leftovers.