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Pot Roast
Ingredients:
4 slices bacon
1 tsp. lemon pepper
4 lb. pot roast
1 can golden mushroom soup
1/2 c. chopped dill pickle
2 tsp. Worcestershire sauce
4 slices bacon
1 tsp. lemon pepper
4 lb. pot roast
1 can golden mushroom soup
1/2 c. chopped dill pickle
2 tsp. Worcestershire sauce
Directions:
Cook bacon, drain all but 2 Tbs. drippings. Crumble bacon and set aside. Sprinkle meat with lemon pepper, both sides. Brown in bacon drippings. Combine soup, pickle and Worcestershire sauce and pour over meat. Cover and simmer 2 1/2 hours or until tender. Remove and spread crumbled bacon over meat. Skim fat from gravy and serve with meat.
Makes 6-8 Servings
Cook bacon, drain all but 2 Tbs. drippings. Crumble bacon and set aside. Sprinkle meat with lemon pepper, both sides. Brown in bacon drippings. Combine soup, pickle and Worcestershire sauce and pour over meat. Cover and simmer 2 1/2 hours or until tender. Remove and spread crumbled bacon over meat. Skim fat from gravy and serve with meat.
Makes 6-8 Servings
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