1 (4 lb.) rump roast
1 jar chili sauce (your favorite brand - mine is Heinz)
2 tbsp. oil
Lg. stock pot

In large stock pot, brown all sides of roast in 2 tablespoons of oil on stove. (Be sure not to burn oil.) After browning, empty jar of chili sauce in pot and add 1 jar of water to this sauce. Stir, reduce heat after this starts to boil and cover. Cook for 2 hours on low. You don't need to add any spices.

Serve this delicious sauce over noodles, potatoes, etc and before you serve the roast once it has been sliced, pour some of this sauce over the meat to keep it moist. This is one of our favorite pot roast recipes and the house smells so good white it's cooking.