It was my mom's turn to cook Sunday dinner and she made one of my favorite meals. "Stringy meat" I always called it as a kid, but her melt-in-your-mouth, cooked-till-it's-falling-apart pot roast is incredibly delicious. And the way she does the potatoes makes them the perfect side dish. She peels them and cuts them into chunks, then parboils them for just a few minutes, to make them a bit porous, she says. Then, when the roast is tender (it goes in the oven before church), she uncovers it, arranges the drained potatoes on top and spoons the juices and drippings from the roast all over them. She adds salt and pepper and puts the whole thing back in the oven, uncovered, until the potatoes are tender. They absorb the flavor of the meat and get just a bit crispy around the edges. Yummmmm!! They don't really even need the gravy she makes just before serving, but that didn't stop us from ladling it on. French cut green beans, coleslaw with dried cranberries in it, and garlic toast rounded out the meal.