Spread yellow mustard onto raw beef roast, alongside 3 ingredients, into slow cooker for a filling meal that's always a yes in my house

This slow cooker 5-ingredient Amish-style mustard roast is one of those dump-and-go dinners that saves my week on busy workdays. The idea is super simple: you slather yellow mustard all over a raw beef roast, nestle it into your slow cooker with just three more pantry-friendly ingredients, and let it go low and slow until it’s fall-apart tender. The mustard cooks down into a tangy, savory coating that tastes a lot like the simple, no-fuss roasts you’ll find at Amish-style potlucks here in the Midwest—hearty, comforting, and very budget-friendly. It’s the kind of filling meal that always gets a yes at my house, especially on nights when I don’t have the energy for fussy prep.

Serve this mustard roast sliced or shredded with the juices spooned over the top, alongside creamy mashed potatoes, buttered egg noodles, or simple steamed rice to soak up the sauce. On busy nights, I’ll add a bag of frozen mixed vegetables or green beans on the side, or throw together a quick salad with whatever greens are in the fridge. Leftovers make fantastic sandwiches the next day—pile the meat on toasted rolls with a little extra mustard and pickles. A side of dinner rolls or crusty bread is perfect for mopping up every last bit of the tangy, savory juices.

Servings: 6

3 to 4 lb beef chuck roast

Place your slow cooker on a stable surface, like a brown laminate countertop, and set the ceramic insert in place. Pat the beef chuck roast dry with paper towels and lay it directly into the bottom of the slow cooker.

Squeeze the yellow mustard over the top and sides of the raw roast, using clean hands or the back of a spoon to spread it evenly so the whole surface is well coated. This mustard layer is your flavor base, so don’t be shy—get into all the nooks and crannies.

Sprinkle the dry onion soup mix evenly over the mustard-coated roast, letting some fall down the sides into the bottom of the slow cooker.

In a small bowl or measuring cup, whisk together the beef broth and brown sugar until the sugar starts to dissolve. Pour this mixture around the sides of the roast, not directly on top, so you don’t wash off the mustard and soup mix.

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 cooked, carefully lift the roast out onto a cutting board. Let it rest for about 5 minutes, then slice or shred the meat, discarding any large pieces of fat.

Skim excess fat from the top of the cooking juices in the slow cooker with a spoon. Return the sliced or shredded beef to the slow cooker and toss gently in the juices to coat, then switch to the WARM setting until you’re ready to serve.

Serve the mustard roast hot, spooning some of the tangy, savory juices over the top of each portion.

For a slightly sweeter, more old-fashioned flavor, swap half of the yellow mustard with honey mustard or add an extra tablespoon of brown sugar. If you like a bit of heat, stir 1 to 2 teaspoons of prepared horseradish or hot sauce into the mustard before spreading it on the roast. To bulk this into a full one-pot meal, tuck 1 1/2 pounds of baby potatoes and a few large carrots (cut into chunks) around the roast before cooking, keeping the mustard coating on the meat itself. You can also use a different cut of beef, like bottom round or rump roast; just keep in mind those can be a bit leaner and may need the full cook time on LOW to get really tender. For a richer gravy, remove the cooked meat, whisk 1 to 2 tablespoons of cornstarch with a little cold water, stir it into the hot juices, and cook on HIGH for about 10 minutes until thickened. Leftovers freeze well—cool completely, store with some of the cooking liquid in freezer bags, and thaw for easy sandwiches, sliders, or quick grain bowls on extra-busy nights.