My husband asks for this every March. Just 3 ingredients for the richest, most tender beef dinner.

This slow cooker 3-ingredient Guinness beef is the kind of set-it-and-forget-it dinner my husband starts asking for as soon as March rolls around. It’s inspired by the cozy, stout-braised beef you see in Irish pubs, but pared down to just three simple ingredients you can toss in the crockpot before work. The beef cooks low and slow in Guinness until it’s fall-apart tender, and the stout reduces into the richest, glossy brown gravy. It’s practical enough for a busy weeknight, but special enough to build a little March tradition around, whether you’re celebrating St. Patrick’s Day or just craving something warm and hearty.

Serve big spoonfuls of the Guinness beef and gravy over creamy mashed potatoes, buttered egg noodles, or a bed of steamed white rice to soak up all that rich sauce. A side of roasted carrots or green beans brightens the plate and balances the deep, beefy flavor. If your family likes bread on the table, warm up some crusty rolls or Irish soda bread to swipe through the gravy. For the grown-ups, a cold stout or a simple red wine pairs nicely, while the kids can enjoy milk or sparkling water with lemon.

Servings: 6

3 pounds beef chuck roast, cut into large chunks (about 3-inch pieces)

Pat the beef chuck roast dry with paper towels, then cut it into large chunks, about 3 inches each. This helps the meat cook evenly and makes it easy to pull apart later.

Place the beef chunks in the bottom of a 5- to 7-quart slow cooker, spreading them out in an even layer.

Sprinkle the dry onion soup mix evenly over the beef, making sure most of the meat has a little seasoning on it. No need to stir.

Slowly pour the Guinness stout over the beef and seasoning, letting it settle in around the meat. The beef should be mostly submerged in the stout; this is what will turn into that thick, dark gravy.

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. Low and slow gives the best, most tender texture.

Once the beef is tender, use two forks to gently pull the chunks apart right in the slow cooker, leaving some larger pieces if you like hearty bites. Stir the shredded beef into the Guinness gravy so everything is coated and glossy.

If you’d like the gravy a bit thicker, remove the lid and let the beef and sauce cook on HIGH for another 20 to 30 minutes, stirring once or twice, until the liquid reduces to a rich, spoon-coating consistency.

Taste the beef and gravy and add a small pinch of salt and black pepper only if needed; the onion soup mix usually provides plenty of seasoning. Serve the Guinness beef hot, spooning the thick, dark gravy over each portion.

For picky eaters who might be unsure about stout, you can use half Guinness and half beef broth to soften the flavor while still getting that deep color and richness. If you prefer to skip alcohol entirely, swap the Guinness for beef broth plus 1 tablespoon Worcestershire sauce to mimic some of the savoriness. For a more complete one-pot meal, add 1-inch chunks of carrot and halved baby potatoes around the beef before cooking; keep in mind the gravy will be slightly lighter because the vegetables release moisture. If your family likes a thicker, almost stew-like sauce, stir in a slurry of 2 tablespoons cornstarch mixed with 2 tablespoons cold water at the very end, then cook on HIGH for about 10 minutes until the gravy tightens up. Leftovers reheat beautifully and can be turned into sandwiches the next day—pile the beef on toasted rolls with a slice of provolone or cheddar and spoon a little extra gravy over the top.