Fuggedaboutit Pork Roast – The Forgotten Pork Roast

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Moist and tender Fuggedaboutit pork roast, prepared low and slow in your oven, wrapped in foil with only 3 other ingredients.  Fresh mushrooms, onion, and cream of mushroom soup. Makes its own gravy, served with mashed potatoes for a comforting meal your whole family will enjoy.  Fix this pork loin roast and “fuggedaboutit!”


Pork roast with mashed potatoes and gravy is Sunday supper at its very best.  This fix it and forget it pork loin recipe, is a family favorite.  Serve it with fluffy mashed potatoes, and the gravy it makes while it cooks all day long in a warm oven.  The aroma of it roasting will have you in love, even before you take the first bite.  


This post is sponsored by Iowa Pork, but my love of pork and my opinions are all my own.  



Sunday dinner isn’t just for Sunday when you have a recipe that is this simple to make.  In fact, it’s one of the most “hands-off” recipes I prepare.   

Years ago, I shared a recipe I fondly call “Fuggedaboutit Roast.” It’s been a reader favorite from the beginning.  It’s prepared almost exactly like this one, using a chuck roast. 

Why did I call it Fuggedaboutit Roast? 

The recipe came from an old cookbook of my grandma’s, and it was called “The Forgotten Roast.” For some reason when I saw the name, I heard “fuggedaboutit”  Tony Soprano’s voice.  It made me giggle to myself, and the recipe name was born.   There are different variations and names for recipes that are the same or similar to this one.   

It goes by other names like Three Ingredient Roast, Onion Pot Roast or Foil Roast.  But what about making that same roast using pork?  It’s a no brainer, in my opinion.

When I was a kid, pork chops with mushroom gravy and my mom’s pork roast were two of my favorite meals.  Pork roast makes the most amazing gravy! The best part about doing it this way? It pretty much does all of the work for you.  



Ingredients in Fuggedaboutit Pork Roast:

*** For the FULL Printable Recipe and COOKING Instructions scroll to the bottom of this post — this is only a “shopping list.” 

  • Pork Loin Roast
  • Cream of Mushroom Soup
  • Onion Soup Packet
  • Fresh White Mushrooms (optional)


Begin by rinsing your roast in cool water, and pat it dry.  Place it on two sheets of heavy-duty foil bigger than the roast.  Rub the onion soup packet into the loin roast on all sides.  


Spread the can of cream of mushroom soup over the top.  If you want this to be a “3 ingredient pork roast,” you can stop here, but we are a mushroom loving family, and the addition of fresh mushrooms is a must for us.  


Wrap the roast up tightly in the foil, and place it in a roasting pan.  


Pop it in the oven for about 7 hours.  Unwrap and behold, the tender pork roast, surrounded by the mushroom and pork gravy it made all on its own!


Remove the roast, and add the gravy into the roasting pan, and place it on the stove.  Turn the heat to medium, and give it a good stir.  If you prefer your gravy on the thinner side, you would most likely be happy just giving it a little salt and pepper.  I prefer mine a little thicker, and I like to add a mixture of cornstarch and water.


Simply made pork roast gravy, with or without mushrooms.  


Slice it up and get ready to serve it.  


Fluffy mashed potatoes, your choice of veggie and dinner is finished.  



Internal Temperatures for Cooking Pork:

There is no need to worry that this pork roast won’t be cooked correctly.  Cooking it low and slow ensures that the internal temperature will be just right every time.   The texture of this roast is more “fall apart tender” similar to what you would achieve with a slow cooker.

However, when it comes to pork loins, roasts and chops, a common misconception is that it must have an internal temperature of 160° degrees F. in order for it to be done.  

When in fact, fresh-cut muscle meats such as pork chops, pork roasts, and tenderloins should measure 145° F, to ensure the maximum amount of flavor. Following these pork cooking temperature guidelines will not only result in a safe eating experience but also preserve the quality of your meat making it more tender and juicy. 


Pork Tenderloin with Balsamic Cranberry Sauce
PORK LOIN ROAST WITH BALSAMIC CRANBERRY SAUCE  This pork loin roast is moist and tender and dripping with the most delicious balsamic cranberry sauce. Such a perfect presentation for the holidays!


This Pork Loin Roast with Balsamic Cranberry Sauce is a terrific example of cooking pork loin roasts to 145 degrees and obtaining that blush pink center, and that juicy and tender pork we all crave.  

Of course,  145° F rule doesn’t apply to all cuts of pork, you can find the recommendations for all Pork internal temperatures in this Pork Temperature Guideline.



Other Delicious Pork Loin & Pork Roast Recipes from An Affair from the Heart:



The Power Of Pork
Compare Protein in Pork to Other Proteins – click the photo to read more about the Power of Pork and its protein content.

The Power of Pork: 

 Did you know that eating twice the currently recommended amount of protein has been linked to beneficial effects on muscle composition like leg power, weight loss, and weight management? 

The Institute of Medicine suggests that about 10 to 35 percent of your daily calories should come from protein. Pork is a complete protein, meaning it comes packed with all essential amino acids. When you add pork to your meals, you’ll feel fuller longer, which in turn can help lower post-meal glucose and insulin levels.



Instant Pot Dr. Pepper BBQ Pork Ribs
Fall apart tender, Instant Pot Dr. Pepper BBQ Pork Ribs are ready to eat in about an hour.  Boneless Country Style Pork Ribs, prepared in your pressure cooker, then glazed with Dr. Pepper BBQ Sauce on your grill or in your oven. Grab the napkins and dig in!


This is not my first recipe for Iowa Pork.  I posted a recipe for Instant Pot Dr. Pepper BBQ Pork Ribs this past summer.  Have you tried them yet?  I have gotten rave reviews about them! It’s hard to believe ribs can come out that tender in such a short time.  Those instant pots are a great invention!


Did you know?

About one-third of the pork raised in the United States comes from Iowa.  That means that the majority of the pork eaten here in
the United States comes from Iowa Pork farmers.  When you buy pork at any grocery
store across the United States, you can feel good about the fact that you are supporting family farms in Iowa and the United States.


If you read my BBQ rib post,  I talked about how my husband grew up on a farm in rural Iowa.  In the early days of our marriage, we spent just about every weekend up there. 

My husband raced dirt track cars for years, and in those days he did so out of his dad’s shop in Iowa.  So every weekend we headed up on Friday night, where he raced in Denison, and on Saturdays, he’d get the car ready for the races in Harlan, Iowa.  While he messed with that I spent the day with his mom. 


photo credit: Shannon Alexander


Growing up in Omaha, I didn’t have much experience with farms, or how they worked.  I loved the wide-open spaces, and goofy things like feeding the cats, cutting fresh asparagus and riding around on the four-wheelers.  


 My brother and sister in law had two children a boy and a girl, each 3 weeks younger than my first son and daughter.  The kids were inseparable.  They spent their weekends there, too.  This old photo is of our girls looking in the barn at the kitties with grandma.  


My father-in-law raised hogs,  grew corn and soybeans and owned the local feed store where they provided all sorts of things for the local farmers.  One thing you know you can always count on from a farmer, hard work.   One of my favorite things he said:


“If you’re looking for a helping hand, the first place to look is at the end of your arm.”


photo credit: Shannon Alexander


It’s been quite a few years since there were hogs on the farm, but this photo was taken by my niece last summer of where they used to be.   My father in law retired from farming a few years ago, and we lost him in the summer of 2018 to cancer, but the memories we have all had on the farm in Iowa will last forever.  Our kids all drive now and go up to spend weekends there with my mother in law, and continue to make more memories all the time.  

These days, with the advancements in technology over the past 30 years, most pigs are now kept in buildings in order to keep them cool in the summer and warm in the winter. A pig farmer’s biggest priority is animal well-being and food safety.  However, no matter how big or small the farm is, know that there is always a family behind it doing the work.   


Fuggedaboutit Pork Roast - The Forgotten Pork Roast

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Ready to make this simple 4 ingredient Fuggedaboutit Pork Roast recipe?  Let’s fix it and fuggedaboutit til it’s time to eat!  M.



Fuggedaboutit Pork Roast on a white platter
4.50 from 55 votes
Print Recipe

Fuggedaboutit Pork Roast - The Forgotten Pork Roast

Moist and tender pork loin roast, prepared low and slow in your oven, wrapped in foil with only 3 other ingredients.  Fresh mushrooms, onion, and cream of mushroom soup. Makes its own gravy, serve over mashed potatoes for a comforting meal your whole family will enjoy.  
Prep Time5 minutes
Cook Time7 hours
Additional Time10 minutes
Total Time7 hours 15 minutes
Course: Pork
Cuisine: American
Keyword: foil roast, fuggedaboutit roast, How to make pork roast in the oven., Loin roast, Pork Roat, pork tenderloin, the forgotten roast
Servings: 8 -10
Calories: 503kcal
Author: Michaela Kenkel


  • 1 5 pound boneless pork loin roast
  • 1 can cream of mushroom soup
  • 1 packet onion soup mix
  • 1 8 ounce package fresh white mushrooms (roughly chopped)


  • Preheat oven to 250 degrees.
  • Place roast on a large piece of heavy duty foil. Rub onion soup into roast on all sides, top with can of cream of mushroom soup, top with fresh mushrooms.
  • Cover and tightly seal foil around the roast. Place in a roaster pan, cover and bake for 7 hours.
  • Remove roast from foil. Use drippings to prepare gravy. 
  • To make gravy: Add drippings from foil into a pan (I used the roaster) remove any excess fat from the drippings, heat them on the stove.  Salt and pepper if desired. Add to this about ¼ cup cornstarch mixed with ½ cup water to thicken the gravy. 
  • Serve with mashed potatoes.


Serving: 1g | Calories: 503kcal | Carbohydrates: 6g | Protein: 64g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Cholesterol: 192mg | Sodium: 633mg | Fiber: 1g | Sugar: 1g


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  1. This recipe of pork roast is a keeper. I often make dinners with pork, and this one is a must to try. Will make it ASAP! Thanks for sharing.

  2. I love easy and fool-proof recipe like this. The pork is great for sandwich too. We add some cheese and pepper jelly to make a truly delicious sandwich. 🙂

  3. This is a delicious way to make the roast extra juicy and flavorful! And so easy! And no cleanup! Need I say more? Perfect recipe!

  4. Have you ever tried cooking this at 350? I’ve made this recipe with a beef pot roast. I usually cook a 3 lb roast at 350 for 3ish hours & it comes out fall apart tender. If I use a smaller pork roast than 5 lbs, can I reduce the cooking time?

  5. I wonder if I could do this with a tenderloin and an InstaPot and make it work in an hour or so? Do you think that the gravy would work?

    I make this gravy all the time for pot roast, wth a beef roast. I am just not clear on whether it would work more quickly than 7 hours in a regular oven, esp. for a tenderloin. (Rather than a pork loin)


    1. Kimberly – the original recipe on my site is for a beef chuck roast — I have never made it in an instant pot – however, I know it can be done in a crockpot -I would imagine that if you followed a recipe for a chuck roast and did the same recipe for the gravy – it would be fine! Please come back and let me know if it works!

  6. Made the FuggedAboutit pork roast tonight. It turned out a little bit dry and not much juices for gravy. Is it possible to cut back on the cooking time? Will that help with dryness and more gravy? My husband wants a little more spice too, any suggestions?

    1. Hi, Robin! You are the first person to tell me that it was dry, so I am scratching my head a little bit. Did the foil stay sealed around the ingredients? Was your roast bigger than the recipe suggests? Maybe requiring more soup? As far as the spice goes, if you want to give it a little heat add some red pepper flakes. If you want herbed spice – some rosemary would be reLly nice with it, too!

  7. This looks lovely but I’m really struggling to find dry onion soup mix…is that something else I can use instead please

  8. Is this pork LOIN or pork ROAST? They are different. Picture looks like a loin, one caption says “loin roast.” Would appreciate clarification. Thank you.

  9. Hi I just found the fuggetaboutit loin roast and I’m defiantly going to make it, it sounds great. I do have one question though almost all loin roast recipes I’ve seen say cook it with the fatcap up for a self basting effect. You don’t make any comment about the fatcap but I’d like you’re opinion on this, I’m going to make this within the next couple days and I hope I get you’re opinion before I do. Thanks Larry

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