Sunday I always think of my mother when classic pot roast is on the menu. Heat a Dutch oven coated with cooking spray on medium until hot. Add 1 tablespoon vegetable oil to pot. Reheat on medium until hot.
Return roast to pot.
Separate fat from drippings and serve with roast. Add sauteed sugar snap peas. For dessert, serve orange sherbet with sugar cookies. Save enough beef and cookies for Monday and enough sherbet for Thursday. Heat a skillet coated with cooking spray.