3 1/2 lbs. blade cut or round bone pot roast
1 tsp. nion salt
1/2 tsp. black pepper
1 tsp. paprika
Garlic salt
1 (12 oz.) bottle chli sauce
3/4 c. water
3/4 c. brown sugar
4 to 6 real potatoes, peeled & quartered
3 carrots, 1/2 inch diagonal slices
1 c. pitted prunes, cooked

Place meat in bakign dish with cover. Season meat with onion salt, pepper, paprika and garlic salt. Cook, uncovered at 350 degrees for 30 minutes. Turn, bake 30 minutes longer.

In bowl, mix together chili sauce and water. Pour over meat. Pat brown sugar on top of meat. Stir some brown sugar into sauce. Cover roast for 2 hours, basting frequently. Add vegetables and prunes. Continue cooking until tender. Baste meat and veggies frequently. Carve meat. Place veggies alongside. Pour sauce over all.