1 eye of round roast (up to 4 lb.)
Lemon pepper
1 can golden mushroom soup
1/2 c. diced dill pickle
1 tbsp. dill pickle juice
2 tsp. Worcestershire sauce

Rub lemon pepper into roast. Brown in skillet. Place in baking dish. Mix soup, pickles, pickle juice, Worcestershire sauce. Pour over roast. Cover airtight with foil. Roast at 300 degrees for 1/2 hour per pound of meat. Do this the day before serving. Refrigerate overnight.

Before serving, slice into servings, pour gravy over slices, cover airtight and reheat before serving.