Pepper Chutney Pot Roast

3-4 lb of Rancho San Julian Clod Roast
1 cup of unsweetened pineapple juice
½ cup of Worcestershire
¼ cup port wine
3 tbs of lemon juice
1 tbs of salt, pepper, lemon pepper and dry mustard
4 strips of bacon
1tsp of pepper
¼ of chutney

Stir together marinade
Place Roast in large plastic bag
Pour the marinade into the bag and refrigerate 3-24 hours
Preheat 425. Place meat on rack in shallow pan and arrange bacon on top of roast
Roast meat uncovered 35-45 mins or until meat registers at 135
Remove the bacon and spoon chutney over the roast- Roast 10 min more or until registers 140 for rare.
Let Roast stand for 10 min and serve with chutney.