MELT-IN-YOUR-MOUTH POT ROAST (Dated Nov. 26th, 2009)

This pot roast gets my highest rating and you can bet it will knock your socks off. The vinegar in the pickles combined with long, slow cooking contributes to its tenderness.

1/2 lb. bacon
1 (4-lb.) chuck roast
1 1/2 tsp. lemon pepper seasoning
1/2 cup chopped dill pickle
1 Tbsp. Worcestershire sauce
2 cans condensed golden mushroom soup, undiluted

Cook bacon in large ovenproof Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings in Dutch oven. Crumble bacon, and set aside.
Sprinkle both sides of roast with lemon-pepper seasoning. Cook roast in reserved bacon drippings over medium heat until browned on both sides.
Combine chopped pickle, Worcestershire sauce, and soup; pour over roast. Cover and bake at 350 degrees for 2 1/2 to 3 hours or until roast is tender. Sprinkle with bacon, and serve with pan juices.
Serves 10.

"As a result of trying to solve the big problems we face in life, many of us end up sacrificing individual relationships by doing things that we may consider as being small or insignificant at the time. This reminds us of the George and Gracie routine where George asks Gracie, How do you cook a pot roast? She replied, I put both a big pot roast and a small pot roast in the oven. When the small one is burnt, the big one is done just right!"-unknown source