4 slices bacon
1 (3-4 lb.) boneless chuck roast
1 tsp. lemon-pepper marinade
1 (10 3/4 oz.) golden mushroom soup, undiluted
1/2 c. chopped dill pickle
2 tsp. Worcestershire sauce

Fry bacon in large Dutch oven until crisp. Remove bacon, reserving 2 tablespoons drippings. Crumble bacon and set aside.

Sprinkle roast with lemon pepper. Brown roast on all sides in hot bacon drippings. Combine remaining ingredients. Mix well. Pour mixture over roast. Cover and simmer 2 1/2 - 3 hours or until roast is tender. Remove roast to warm platter; sprinkle with bacon. Skim fat from pan drippings. Serve roast with pan drippings. Serves 8.