Forgotten Roast

Forgotten roast was a staple at my house growing up, especially during the winter. The original recipe, I’m told, comes from a Campbell’s recipe book from the 1950s. We used either cream of celery soup or cream of mushroom soup, usually the condensed kind. Last week we shared a homemade cream of celery soup that is great, and that’s what we used to put together this forgotten roast recipe.

As we enter September and fall is quickly approaching, it is a good idea to get these recipes in the queue. If you’d rather not do this in the oven, you could even put it in your slow cooker overnight. There’s nothing like waking up to the smells of a paleo forgotten roast. We know you’re going to enjoy it.

Ingredients
4 russet potatoes, peeled and chopped
4 large carrots, peeled and chopped
1 large white onion, thinly sliced
3-4 lbs beef chuck roast
2 C cream of celery soup
salt and pepper, to taste

Method

Peel and chop your potatoes and carrots, and place them into your dutch oven. Also set your oven to 250ºF.

Add your chuck roast on top of the potatoes and carrots, and lightly salt and pepper the roast. Add the thinly sliced onion on top of the roast.

Pour your homemade cream of celery soup over the mixture. Cover and place in the oven. Cook for 5 hours.

After cooking, cut beef and mix. Serve immediately or portion for meals for the week!

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