In Dutch oven: Brown about 4 slices bacon and drain on paper towel.

In bacon grease brown your roast seasoned with salt and pepper and other desired seasonings.

In another pan or bowl mix: 1 can cream of mushroom soup 2 cubes beef bouillon (mixed in 2-3 c. boiling water) Crumbled bacon

Pour over roast. Add potatoes and carrots. Bake at 325 degrees for 3-4 hours or longer depending on size of roast.

If you want more gravy, just add flour to water and mix into pan until the desired amount of gravy and thickness is obtained.