2 slices bacon
2-3 lb. beef chuck pot roast
1 (10 1/2 oz.) can condensed beef broth
1/2 c. chopped onion
1 bay leaf
1 tsp. Worcestershire sauce
1/2 tsp. dried thyme
1/4 tsp. salt
1/8 tsp. pepper
Carrots and potatoes

Cook bacon, crumble, set aside. Brown roast in bacon drippings. Add beef broth, onion, bay leaf, Worcestershire sauce, thyme, salt and pepper. Cover, simmer 2 1/2 to 3 hours until meat is tender.