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Ingredients
- 6 slc bacon Lemon pepper Salt and pepper
- 4 lb Pot roast
- 1 can cream of mushroom soup
- 1/2 c. Minced dill pickles
- 2 tsp Worcestershire sauce
Directions
- Fry bacon till crisp. Coat pot roast with lemon pepper, salt and pepper.
- Brown roast in bacon drippings on both sides. Combine soup, pickles and Worcestershire sauce; pour over browned roast. Cover and bake at 350 for 2 1/2 hrs or possibly till meat is tender. Remove roast and sprinkle with crumbled bacon. Skim fat from gravy.
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