Dill Pot Roastcrockpot, meats 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 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 1/2 hours or until meat is tender. Remove roast and sprinkle with crumbled bacon. Skim fat from gravy. From "Delicioso!" typed by jessann :) |
