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Dill Pot Roast

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 t 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.

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