Toss a raw beef shoulder roast in the crock and 4 other ingredients to get a meal so mouthwatering your husband will be begging for more!

This 5-ingredient slow cooker pulled beef is the kind of no-fuss, all-day simmering supper that has fed Midwestern farm families for generations. You quite literally set a raw beef shoulder roast down in the bottom of the crock, scatter in just four more pantry-friendly ingredients, and let time and low heat work their magic. By suppertime, you’ve got tender, juicy shreds of beef that smell like Sunday dinner at Grandma’s, the sort of meal that has husbands wandering into the kitchen asking when it’s ready and going back for seconds without a word.

Pile this pulled beef high on soft hamburger buns or buttered toast, spooning a little of the rich cooking juices over the top. It’s lovely with classic Midwestern sides like creamy coleslaw, potato salad, baked beans, or buttered corn. For a heartier plate, serve it over mashed potatoes or egg noodles with a side of green beans. Leftovers make wonderful next-day lunches tucked into tortillas, served over rice, or layered into a grilled cheese-style sandwich with a slice of cheddar.

Servings: 8

1 (3 1/2 to 4 pound) raw beef shoulder roast

Place the raw beef shoulder roast in the bottom of the slow cooker crock, fat side up if there is a thick cap of fat. Do not cut it up; leave it as one whole piece so it stays moist.

Sprinkle the dry onion soup mix evenly over the top of the roast, letting some spill down the sides.

In a small bowl or measuring cup, stir together the condensed beef broth, barbecue sauce, and ketchup until mostly smooth. Pour this mixture over and around the roast in the crock.

Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and easily pulls apart with a fork.

Once the roast is fork-tender, turn off the slow cooker or switch it to WARM. Carefully lift the roast onto a large cutting board or platter, leaving the juices in the crock.

Use two forks to pull the beef into shreds, discarding any large pieces of fat or gristle. Return the shredded beef to the slow cooker.

Gently stir the shredded beef into the cooking juices until everything is well coated and moist. Taste and adjust seasoning if you like, adding a pinch of salt or a little more barbecue sauce to suit your family.

Cover and let the pulled beef sit on WARM for another 15 to 20 minutes so the flavors can soak into the meat. Serve hot on buns, over mashed potatoes, or however you like.

For a sweeter, more tangy flavor, use a sweeter style barbecue sauce and add 1 to 2 tablespoons of brown sugar when you mix the liquids. For a smokier version, choose a smoky barbecue sauce and add 1/2 teaspoon of smoked paprika. If your family likes a little heat, stir in 1/4 teaspoon of crushed red pepper flakes or a few dashes of hot sauce with the broth and sauces. You can also add sliced onions or bell peppers on top of the roast before cooking, though that will technically push you beyond the 5-ingredient base recipe. If you prefer a less rich result, you can chill the cooking juices after shredding, skim off the hardened fat from the top, then rewarm and mix with the meat. Leftover pulled beef freezes very well; cool completely, pack into freezer bags with some of the juices, and freeze for up to 3 months. For food safety, always start with a completely thawed roast, not frozen, and keep the lid on the slow cooker while it’s running so the temperature stays safely above the danger zone. Use a slow cooker that’s at least half full but not more than about two-thirds full, and refrigerate leftovers within 2 hours of cooking, reheating to steaming hot before serving again.