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Best Pot Roast Ever




Source of Recipe


Recipe by Cynthia A. Crane. From Historically Delicious – An Almanac Cookbook. Tri-Cities Historical Society, Grand Haven, Michigan.


Recipe Introduction


The vinegar in the pickles combined with long, slow cooking contributes to melt-in-your-mouth tenderness.


List of Ingredients




1/2 lb. bacon
1 (4 lb.) chuck roast
1-1/2 tsp. lemon-pepper seasoning
1/2 cup chopped dill pickle
1 Tblsp. Worcestershire sauce
2 (10.75 oz.) cans condensed golden mushroom soup, undiluted


Recipe



Cook bacon in a large ovenproof Dutch oven until crisp; remove bacon, reserving 2 Tblsp. drippings in Dutch oven. Crumble bacon, and set aside.

Sprinkle both sides of roast with lemon-pepper seasoning. Cook roast in reserved bacon drippings over medium heat until browned on both sides.

Combine chopped pickle, Worcestershire sauce, and soup; pour over roast. Cover and bake at 350° F. for 2-1/2 to 3 hours or until roast is tender. Sprinkle with bacon, and serve with pan juices. Yield: 10 servings.