Because the grain in a pot roast changes direction, it isn't always easy to get tender slices. To slice pot roast, place the roast on a carving board or platter. Hold the meat in place with a meat fork, and cut between the muscles. Remove one section of the meat at a time. Turn the section so that the grain of the meat runs parallel to the carving board, and cut meat across the grain into 1/4-inch slices.
If you've used the last of your chili sauce, not to worry; ketchup will do in a pinch.