Recipe - Dill Pot Roast

6 Slices bacon
Lemon pepper
Salt and pepper
4 pound Pot roast
1 Can cream of mushroom soup
One half cup Chopped dill pickles
2 teaspoon Worcestershire sauce

Fry bacon until 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
One half hours or until meat is tender. Remove roast and sprinkle with crumbled
bacon. Skim fat from gravy.

From "Delicioso!" typed by jessann :)

Posted to MMRecipes Digest V4 #131 by Jessica Wildes jessann@texas.net
on May 11, 1997