My Irish grandmother made this every March. Just 3 ingredients for the most flavorful melt in your mouth dinner

Every March, when the wind still had a bite and the fields were more brown than green, my Irish grandmother would pull out her old slow cooker and a bottle of red ale. She believed you didn’t need a long list of fancy ingredients to make something that tasted like a hug after a long day. This 3-ingredient red ale pork roast is her kind of supper: simple, honest, and so tender it practically falls apart when you look at it. The beer cooks down into a deep amber gravy that soaks into the meat, filling the kitchen with the kind of rich, malty aroma that makes everyone wander in asking when dinner will be ready. It’s the sort of recipe you make when you’re busy but still want a meal that feels special, especially around St. Patrick’s Day, though in my house it finds its way onto the table all through the colder months.

Serve this pork roast spooned straight from the slow cooker, bathed in its red ale gravy. It’s wonderful over a mound of buttery mashed potatoes or alongside simple boiled red potatoes tossed with butter and parsley. Steamed cabbage, roasted carrots, or a pan of buttered green beans all feel right at home next to it. If you like a bit of crusty bread, it’s perfect for sopping up the extra gravy. For a heartier spread, add a simple green salad with a tangy vinaigrette to balance the richness, and finish the meal with something modest and homey, like applesauce or a slice of pound cake.

Servings: 6

3 to 4 pounds boneless pork shoulder (pork butt), trimmed of excess hard fat

Pat the pork shoulder dry with paper towels. This helps it brown a bit and lets the seasonings cling to the surface.

Place the pork shoulder into the slow cooker, fat side up if there is a cap of fat. Nestling it in the center will help it cook evenly and stay moist.

Sprinkle the dry onion soup mix evenly over the top and sides of the pork roast, pressing it lightly so it sticks. The mix will look like a lot in spots, but it will melt into the cooking liquid.

Slowly pour the red ale around the pork roast in the slow cooker, trying not to wash all of the soup mix off the top. It’s fine if some of it drips down into the liquid; that will help build the gravy.

Cover the slow cooker with the lid. Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and easily pulls apart with a fork. The liquid will darken into a rich, deep amber gravy as it cooks.

Once the pork is done, carefully lift off any large, loose pieces of fat and discard them. Use two forks to gently pull the pork into large, tender chunks right in the slow cooker, stirring lightly so the meat is coated in the red ale gravy.

Taste a small piece of the pork with some gravy. If you feel it needs a touch more salt or pepper, add it now to taste and stir again. Let the pork sit in the hot gravy for another 5 to 10 minutes on WARM so the flavors settle.

Serve the pork roast hot, spooned straight from the slow cooker with plenty of the red ale gravy over the top. Store any leftovers with the gravy in the refrigerator; it reheats beautifully on the stovetop or in the microwave.

If you like a little more savoriness, you can use the full 1-ounce packet of dry onion soup mix instead of just a few tablespoons, especially with a larger roast. For a deeper flavor, brown the pork shoulder in a hot skillet with a tablespoon of oil for a few minutes on each side before placing it in the slow cooker; it’s not necessary, but it adds a nice caramelized note. If red ale isn’t available, a brown ale or mild lager will work, though the gravy will be a bit lighter in color and flavor. For thicker gravy, after the pork is cooked and shredded, stir together 1 tablespoon cornstarch with 2 tablespoons cold water, then mix that into the hot cooking liquid and let it bubble on HIGH for 10 to 15 minutes until slightly thickened. Leftovers make wonderful sandwiches: pile the shredded pork on soft rolls and spoon some of the gravy over the top, or serve it over egg noodles for a simple, stick-to-your-ribs supper.