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

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

Sprinkle roast with lemon pepper marinade. Brown roast on all sides in hot bacon drippings.

Combine remaining ingredients; mix well. Pour mixture over roast. Cover and simmer 2 1/2 to 3 hours or until roast is tender. Remove roast to warm platter; sprinkle with bacon. Skim fat from pan drippings. Yield: 8 servings.