Dill Pickle Pot Roast

• 4 slices bacon
• 1 tsp lemon-pepper marinade
• 3-4 lb beef pot roast
• 1 can condensed golden mushroom soup
• 1/2 cup chopped dill pickle
• 2 tsp Worcestershire sauce

In Dutch oven, cook bacon till crisp. Drain off all but 2 Tbsp bacon drippings. Crumble bacon and set aside. Sprinkle both sides of roast with lemon-pepper marinade. Brown meat in reserved bacon drippings. Combine mushroom soup, dill pickle and Worcestershire sauce; pour over browned meat. Cover and simmer about 2-1/2 hours or till meat is tender. Remove roast to warm serving platter. Sprinkle meat with crumbled bacon. Skim fat from gravy. Pass gravy with roast.

Yield: 6-8 servings