By request (thank you, Liz!), I'm giving more info on my mother's Sunday dinner. It is such an excellent meal in every way, partly because she's perfected it for so long. So here goes:
The roast: we both cook this in a large, cast iron chicken fryer with a fitted lid. You could do this in a crock pot, or other pot, but frankly, I don't think the flavor would be quite the same as with a seasoned cast iron pot. It's important to seer the roast in a little oil at the beginning, I think. It adds flavor, and makes the roast look better with the darker coloration. Turn the pot off after this, cut potatoes (any kind) and carrots and place in with the roast. I also add garlic cloves. Mother adds celery and onion -- whatever you like, and have room for! Then glop a can of Campbell's Golden Mushroom soup on top, and spread it around over the roast. Other types of soup will do, but none will give the yummy gravy flavor of that particular type. You can also add more mushrooms to the pot. Be sure to pour in one can of water as well, to make the gravy. And salt and pepper. I know it sounds like a lot of hoopla, but honestly, it takes no time at all.
The cole slaw: The dressing is all you really need to know. Mother buys a new jar of Kraft real mayonnaise, and removes about a cup of the mayo from the jar. Then, to the mayo remaining in the jar, she adds: 1/2 cup of sugar, 1/2 cup apple cider vinegar, 1 Tbln celery seed (optional), about a Tbln of yellow mustard (to taste), 1/2-1 tsp. of salt. Mix it well with a whisk, and this dressing will last in your frig for a long time. Grate your cabbage and pour as much of the dressing as you like on top, and mix well. Chill before serving. This is the best cole slaw recipe I've ever eaten, and I really don't like most others. It's simple and delicious.
The rolls: These rolls are best begun the night before. Use a large pyrex bowl. 1 stick soft butter, 1/2 cup of sugar, stir these together. Put a cup of tap water in a small bowl and add 2 Tblspn of yeast to dissolve in it. In another small bowl, 2 slightly beaten eggs. 1 cup scalded milk -- add to the butter/sugar mixture in the large bowl. All this to cool a good bit, before you add the yeast and eggs into the large bowl. Then add about 4 1/2 cups of sifted white flour, plus 1 Tblspn of salt, and stir until it is a very soft, moist dough. Cover with saran and refrigerate overnight (or 6 hours). In the morning in corporate more flour (probably another cup) to the dough, divide into 2 batches, and roll each one into a flat round. You may spread melted butter on it, or sprinkle parmesan cheese. Then use a pizza roller/cutter, and cut into pie-shaped wedges, and roll each one up into a croissant shaped dinner roll. Place on cookie sheets, cover with a light cloth, and allow to rise while you're one to church. Bake at 350º for 20-25 minutes. Makes 24 rolls.
So, there it is, ladies! Cook away! I'll probably still be making this meal when I'm an old woman, and we'll all be talking about it even then.