3 lbs. bottom round or chuck roast
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
2 c. water
2 tbsp. oil
2 garlic clove, minced
1/2 c. chopped onion
1 1/2 c. beef broth or 10 oz. can
1/2 c. chili sauce
3 carrots
3 potatoes

Rub roast with seasonings and refrigerate (several hours or overnight). Brown roast in oil to a deep brown. Place into a 4 quart pot with water. Saute garlic and onions in drippings until soft. Stir in beef broth and chili sauce. Cook and stir 2 to 3 minutes. Pour sauce over roast. Bring to a boil reduce heat, cover and simmer until meat is tender, about 2 hours. Add carrots and potatoes, cover and simmer 30 minutes longer. Serves 6 to 8.

If in a hurry, doesn't need to be marinated, but still rub with seasonings.