Dill pot roast
Yield: 1 Servings
Ingredients:
- 6 Slices bacon Lemon pepper Salt and pepper
- 4 lb Pot roast
- 1 Can cream of mushroom soup
- 1/2 c Chopped dill pickles
- 2 ts Worcestershire sauce
Instructions:
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 :)
