Dill Pot Roast
Ingredients| 6 slices bacon 1 lemon pepper 1 salt and pepper 4 lb pot roast 1 can cream of mushroom soup 1/2 cup chopped dill pickles 2 tsp worcestershire sauce |
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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 1/2 hours or until meat is tender. Remove roast and
sprinkle with crumbled bacon. Skim fat from gravy.
From "Delicioso!" typed by jessann :)
Servings:
1
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