4 slices bacon
1 tsp lemon pepper
3-4 lb. beef roast (I use boneless Sirloin Tip)
1 can Golden Mushroom soup
1/2 c chopped dill pickle
2 tsp Worcestershire Sauce

In Dutch oven cook bacon till crisp. Drain off all but 2 tbsp drippings from pan. Crumble bacon and set aside. Sprinkle all sides of meat with lemon pepper. Brown meat in reserved drippings. Combine mushroom soup, dill pickle, and Worcestershire Sauce; pour over meat. Cover and simmer about 2 1/2 hours or until tender. Remove meat to warm platter. Sprinkle with crumbled bacon. Skim fat from gravy. Pass gravy with meat.

Makes 6 to 8 servings.