- Servings: 4-6
|1× 3½-lb||Beef Chuck Blade or Round Bone (arm) Pot Roast|
|1 tsp||Onion Salt|
|Garlic Salt, optional|
|1× 12-oz bottle||Chili Sauce|
|¾ cup||Brown Sugar|
|4-6||Raw Potatoes, peeled and cut in quarters|
|3||Carrots, cut in ½" diagonal slices|
|1 cup||Pitted Prunes, dried plums), cooked (instructions below|
Season pot roast with onion salt, pepper, paprika and a little garlic salt. Roast, uncovered, at 350 degrees, for 30 minutes. Turn and brown other side in the same manner. Mix together chili sauce and water then pour over meat. Pat brown sugar on top of meat, stirring some into sauce. Cover roast with lid and bake about 2 hours, basting occasionally.
Add potatoes, carrots and prunes. Continue cooking, covered, until meat and potatoes are tender, basting occasionally. To serve, cut meat into serving size pieces and add vegetables to individual portions on plate.
(To cook prunes, cover with water, and simmer about 30 minutes.)
This dish is just as delicious reheated the following day or two. Serve with a green salad for a complete meal.