3 1/2 lb. pot roast
1 tsp. onion salt
1/2 tsp. pepper
1 tsp. paprika
Garlic
1 (12 oz.) chili sauce
3/4 c. water
3/4 c. brown sugar
4 to 6 raw potatoes, quartered
3 carrots, chunks
1 c. pitted prunes, cooked

Season pot roast. Cook, uncovered, at 350 degrees for 30 minutes. Turn brown for 30 minutes. Mix together chili sauce and water. Pour over meat. Pat brown sugar on top of meat, stirring some into sauce. Cover, roast for 2 hours. Add potatoes, carrots and prunes, continue cooking until tender.