3 1/2 lbs. pot roast (blade cut or round bone)
1 tsp. onion salt
1/2 tsp. pepper
1 tsp. paprika
1 (12 oz.) bottle chili sauce
3/4 c. brown sugar
4 to 6 raw potatoes, peeled & cut in quarters
3 carrots, cut in 1/2-inch diagonal slices
1 c. prunes, pitted & cooked

Season pot roast with onion salt, pepper, paprika and a little garlic salt, if desired. Cook, uncovered, at 350 degrees for 30 minutes. Turn and brown the other side in the same manner.

Mix chili sauce and water; pour over meat. Pat brown sugar on top of meat and stir some into sauce. Cover. Roast for about 2 hours, basting frequently.

Add potatoes, carrots and prunes. Continue cooking until meat and potatoes are tender. Baste potatoes, meat and carrots frequently.

To serve, arrange vegetables around meat.