While going through my RSS food related links, I came across this article for Mississippi Pot Roast from the New York Times. Since it was a remake of a “classic”, and the NYT version looked like too much work, I went looking for the original. There are a bunch of them out there, each different in a minor way. I finally settled on this one from The Country Cook. Here are the results: 
It would seem that it would be insanely salty, but it was not (confirmed by Mom). The pan drippings were awesome, but I had to remove the fat from it with a fat separator. Not health food, but it was pretty good.