This Forget About It Roast is a classic, 3 ingredient recipe. It’s fall apart tender, and baked low and slow. It’s the best and easiest roast I have ever made!
“Fuggedaboutit Roast” {The Forgotten Roast} is the best and the easiest roast I have ever made. I found the recipe in a church cookbook my grandma gave me back in 1985. I love finding her handwriting — it literally makes my day. I remembered this was in my hope chest for many years.
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Here I am on my graduation day, with my grandmas. Grandma Martin on my right and Grandma Czaplewski on my left.
Did you have a hope chest growing up? Mine was full of things from my grandmas, mostly. My Grandma Martin’s pie plate, and an afghan she crocheted me, tea towels my Grandma Czaplewski had embroidered for me, and this cookbook. I hadn’t had it out in a long time, but now that I do, I have been having so much fun reading through the recipes! I recently made this Chocolate Pudding Frosting from this very same cookbook!
This whole cookbook was typed on a typewriter. Can you imagine that in this day and age? Well, I don’t know Trish Franck, the person who submitted her “forgotten roast” recipe to the United Foursquare Women cookbook, but wherever you are — THANK YOU! This was amazing! My hubby LOVED it and compared it to the roast his grandmother used to make on Sundays. I even baked it in my enameled roaster, just like his Grandma did. It was a nostalgic meal for both of us.
Some of my Grandmas’ Recipes:
- Banana Cream Jelly Roll
- Rhubarb Pie
- Hamburger Soup
- Baked Beans
- Chocolate Meringue Pie
- Smoked Polish Sausage & Sauerkraut
When I saw the name I laughed to myself, even though I read “Forgotten Roast” I heard Tony Soprano’s voice in my head, you remember The Sopranos, right? — “Fuggedaboutit” and that is exactly what you do. A couple of common pantry ingredients, and pop it in your oven for 5-6 hours. If you want gravy for your potatoes, it makes a quick and easy one from the drippings. Perfect Sunday Supper Meal.
Shred the meat or slice it — that’s your preference. You are going to love how fall apart, fork tender it is!
Ingredients in Fuggedaboutit Roast:
- 3 pound beef chuck roast
- onion soup mix
- cream of mushroom soup
- fresh or canned mushrooms (optional)
Lay roast on a large piece of heavy duty foil, rub a packet of onion soup mix into it.
Cover with a can of cream of mushroom soup.
This step is optional – I added one can of sliced mushrooms. (we LOVE mushrooms!)
Wrap and seal up the foil, place in a roaster. Bake it low and slow for 5-6 hours.
We baked ours for 5 hours and it was perfect. I used a chuck roast, so it wasn’t super thick.
5-6 hours later, unwrap and enjoy the most tender roast you have ever eaten!
I drained the fat from the drippings, heated them on the stove, added a little kitchen bouquet and another can of mushroom soup and had a fantastic gravy.
Hey … You think there’s a better roast out there? “Fuggedaboutit!”
Whaddayawaitinfor? 
"Fuggedaboutit Roast" {the forgotten roast}
This roast is the best I have ever made--- also the easiest. 3-4 ingredients, your oven and some foil is all you need to make it!
Ingredients
- 1 (3 pound) beef chuck roast
- 1 packet Onion soup mix
- 1 can cream of mushroom soup
- 1 can sliced mushrooms, drained (optional) Sliced fresh mushrooms work well, too!
Instructions
Preheat oven to 250 degrees.
Place roast on a large piece of heavy duty foil. Rub onion soup into roast, top with can of cream of mushroom soup, top with can of mushrooms (optional.)
Cover and tightly seal foil around roast. Place in roaster pan, cover and bake for 5-6 hours.
Remove roast from foil. Use droppings to prepare gravy if desired.
Notes
To make a simple gravy: Drain the fat from the drippings, add them to a saucepan and heat them on the stove. I added a little kitchen bouquet and another can of mushroom soup it made a quick and easy gravy to serve with mashed potatoes.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 94Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 884mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 5g
Nutrition isn't always accurate.
If you love it — PIN IT before you go!
If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela
Bob Kelly says
Hi Michaela – how do you think this would do in a crock pot?
And if so, any ideas on settings (Low-High) and cook time? Thanks!
Michaela Kenkel says
Bob, I wondered that myself. I would still do the foil part – and set it to low for all day. Worth the shot, right? Would love to know how it worked if you try it?
Lisa says
I do this in the crock pot. On High about 6-8 hours. in a crock pot bag to ease the clean up. Hmm Hmm good
Debby squires says
I’m looking for a recipe my mom use to cook they were pineapple cookies .lots of pineapple I think the dough had to spend time in refridge but not sure of that I can’t remember it and mom lost her recipe .thank you
Michaela Kenkel says
Gosh, That isn’t anything I have ever had. Have you ever googled the recipe contents? Sometimes that works?
Debbie says
http://allrecipes.com/recipes/13359/desserts/cookies/fruit-cookies/pineapple/
adam j. holland says
Just so you know, I’ve already emailed a link to this recipe to several people. Yes, this will end up being a favorite around these parts. Outstanding!
Michaela Kenkel says
Woo HOO!! Thanks, Adam!
Aunt Bee says
I love the short ingredient list for this one! I am working on adding recipes to my meal plans that don’t require a lot of ingredients and this is just perfect! Looks delicious too!
Michaela Kenkel says
You will LOVE it, Aunt Bee!
Shirley says
It looks delicious, but is there a way to make it without Canned soup?
Michaela Kenkel says
I suppose if you made your own cream of mushroom? Of course it wouldn’t be 3 ingredients that way?
Karen says
It will work great in a crockpot. I’ve used onion mushroom soup on my beef roasts for years. I just tried it in a crockpot, put onions on the bottom, then roast beef, sprinkle onion mushroom soup on top, pour in half a can of beef broth. Cook on high for 1 hour then on low for 5 or 6 hours. Delicious.
Christy Wineinger says
This looks so delicious! I’m wondering if this could be prepared in a 16″ electric skillet? Would the foil still need to be used? I’m going to the freezer now to thaw out a roast!
Michaela Kenkel says
I have no idea? Do you have an oven that could be used? I would hate to say yes and not have it turn out for you?? Let me know if you try it!
Christy Wineinger says
Not at the moment! Something is going on with our stove wiring; so it’s unplugged. But I haven’t really missed it, until I saw this recipe! I’ve been using the electric skillet, and our huge George Foreman grill! I will let you know! Thanks!
Michelle says
I think it would work fine! AAMOF, I have made this very same recipe with: boneless chicken breasts, pork chops, salisbury steaks, pork roast, and meat loaf. We loved them ALL. Just brown the meat first, cover them with the ingredients, and let ’em cook for several hours. Make sure there is enough liquid to keep everything simmering.
Enjoy.
Christine says
This sound wonderful and I plan to try it soon. the only thing is I’m a no mushroom kind of gal would cream of onion do as well with chopped onions on top?
Michaela Kenkel says
I have never heard of Cream of Onion ?? Sounds fantastic!
Becky says
I have been making this for years. Betty Crocker 1982 version. Its called Pot Roast in Foil. Cream of mushroom soup, dry onion soup mix and two tablespoons of water. It also calls for potatoes and carrots. You have the whole meal and easy clean up.
Michaela Kenkel says
I have had lots of people tell me that they do carrots and potatoes. The church cookbook was given to me in 1985. So funny!! The old recipes are sure the best!
ann {czaplewski} ray says
just was wondering if we were related. i am a Czaplewski from home – my dad was from Milwaukee Wi. – my dad was Edward and my grandparents were Edward n Helen
Michaela Kenkel says
WOW!! Not a common name! My family is all from around the Loup City, Nebraska area. Ironically my grandfather (married to my Grandma who gave me this cookbook) his name was also Edward. Her name was Alyce.
Joyce says
my sister just sent this to me…I still live in Loup City, NE and also am a Czaplewski…don’t recognize the names Edward and Alyce..what other Czaplewski’s were your relatives??
Michaela Kenkel says
Hi, Joyce! My grandparents moved to Omaha in the 1940’s — My Grandmother (Alyce) was a Grella from Ashton, my grandmother’s sister and her husband lived in Loup City their whole lives (Ed and Wanda Bazant) He worked in the Sherman County bank until he retired. Now my Grandpa and his siblings all moved to Omaha, (in the 1930’s and 40’s) so none of them raised families in Loup City. His parent’s were John and Anastasia Czaplewski. She passed in about ’34 and he in about ’50. I am not sure how old you are, so I could be way off even telling you all of this, but it is sure cool to see these Czaplewskis!! 🙂
Judy says
I love it this way, but I also like to make it with gingersnap cookies, when done you have your thickened gravy also. Sauerbraeten beef roast.
Hazel Theobald says
Roast was awesome, and gravy to die for , yum.
Michaela Kenkel says
So thankful to have you come back and share! We love this one, too. Perfect comfort food!
Lise says
This is also amazing with a pork tenderloin roast.
Michaela Kenkel says
I will have to try that!!
Sabrina says
Wow, it really doesn’t get much easier than this! So perfect for Sunday dinner with the family.
Gloria says
I had to laugh when I read the title. This looks like a GREAT way to forget about a roast and still have it come out delicious. This would be great so many ways.
Kelly Anthony says
Such a special recipe! I love looking back at my families old cookbooks and recipe cards.
Diana says
I love how you added cream of mushroom and mushrooms to this! Sounds amazing!
Tisha says
This looks like a perfect comfort meal for a cold cold day!!
Christine says
Gotta love grandma recipes.