1. Preheat oven to 325°F. In Dutch oven or 5-quart heavy ovenproof saucepan, combine soup mix, water, chili sauce and sugar; add roast.
2. Cover and bake 3 hours or until roast is tender.
3. Remove roast; reserve juices. Bring reserved juices to a boil over high heat. Boil 4 minutes.
4. Meanwhile, with fork, shred roast. Stir roast into reserved juices and simmer, stirring frequently, 1 minute. Serve on rolls.
Tip
Always measure brown sugar in a dry measure cup and pack down firmly. To soften hardened brown sugar, place in glass dish with 1 slice of bread. Cover with plastic wrap and microwave at HIGH 30 to 40 seconds. Let stand 30 seconds; stir. Remove bread.
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