My neighbor grew up on a farm and taught me her Sunday dinner secret. Only 5 ingredients cooked low and slow so the meat falls apart at the touch of a fork and smells absolutely incredible.

This slow cooker 5-ingredient Amish pot roast is the kind of Sunday dinner my farm-raised neighbor swears by: simple, hearty, and so comforting the whole house smells like a hug. It leans on old-fashioned Amish-style cooking—very few ingredients, cooked low and slow until the chuck roast falls apart at the touch of a fork and the carrots melt into a thick, savory gravy. This is the kind of recipe you can toss together in the morning, head out to church or errands, and come home to a complete meal waiting in the slow cooker.

Serve this pot roast right out of the slow cooker with a big spoon so you get plenty of that rich gravy over everything. It’s wonderful over fluffy mashed potatoes, egg noodles, or buttered rice to soak up the juices. Add a simple green side like steamed green beans, a tossed salad, or roasted Brussels sprouts for a little freshness. Warm dinner rolls or crusty bread are perfect for mopping up the last of the gravy, and if you want to make it feel extra special, finish the meal with an easy dessert like brownies or a fruit crisp.

Servings: 6

3 to 4 pounds beef chuck roast

Place the carrot chunks in an even layer on the bottom of a 5- to 7-quart slow cooker. This creates a little bed for the roast and keeps it up out of the liquid while everything cooks.

Lay the chuck roast directly on top of the carrots. If there is a thick layer of fat on one side, place that side facing up so it can baste the meat as it cooks.

In a medium bowl, whisk together the dry onion soup mix, condensed cream of mushroom soup, and beef broth until mostly smooth. It doesn’t have to be perfect; just make sure there are no big clumps of soup mix.

Pour the soup mixture evenly over the roast and carrots, making sure the meat is well coated. Use a spoon to nudge some of the mixture down around the sides of the roast so it can mingle with the carrots.

Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or until the roast is very tender and easily pulls apart with a fork. Avoid lifting the lid during the first several hours so the heat stays consistent and the meat gets truly fall-apart tender.

Once the roast is done, use two forks to gently pull it into large chunks right in the slow cooker. Stir lightly to coat the meat and carrots in the thick, savory gravy that has formed.

Taste the gravy and add a pinch of salt or pepper at the table if your family likes things a bit more seasoned. Serve the pot roast and carrots hot, spooning plenty of gravy over each plate.

If you have picky eaters, you can cut the carrots into smaller pieces so they’re easier to hide under mashed potatoes or noodles, or swap in baby carrots for less prep. For a slightly richer flavor, you can quickly brown the chuck roast in a hot skillet before adding it to the slow cooker, though it’s not required for a tender result. If your family likes thicker gravy, remove the cooked roast and carrots to a platter, then whisk 1 to 2 tablespoons of cornstarch into a small bowl with a few spoonfuls of the hot cooking liquid. Stir this slurry back into the slow cooker on HIGH for 10 to 15 minutes until the gravy thickens, then return the meat and carrots. For a lighter option, you can trim extra fat from the roast before cooking and use low-sodium beef broth. To stretch the meal for a crowd, shred the meat into smaller pieces and serve over buttered egg noodles or rice so everyone still gets plenty of flavor with a smaller portion of beef.