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

Season roast with onion salt, pepper, paprika, and garlic salt if desired. Cook, uncovered, at 350 degrees for 30 minutes. Turn and brown other side in same way. Mix chili sauce and water. Pour over meat. Pat brown sugar on top of meat. Add some to sauce. Cook 2 hours, basting frequently. Add vegetables and continue cooking until meat and potatoes are tender. May omit prunes.