Grandpa swore by this 3-ingredient method for a crowd, letting it cook low and slow all day. The sweet and savory glaze makes everyone ask for seconds.

This slow cooker 3-ingredient cranberry roast beef is exactly the kind of recipe my grandpa would make when the whole family was coming over. He swore by this method: toss everything in the crockpot before work, let it cook low and slow all day, and by dinnertime you’ve got fall-apart tender beef in a sweet and savory glaze that makes everyone go back for seconds. It’s perfect for busy days, holidays, or anytime you need a low-effort, high-reward dinner that feeds a crowd with almost no cleanup.

Serve this cranberry roast beef piled over creamy mashed potatoes, buttered egg noodles, or steamed white rice so the glossy ruby red and brown sauce can soak in. Add a simple green side, like roasted green beans, a tossed salad, or steamed broccoli, to balance the richness. Warm dinner rolls or crusty bread are great for mopping up every bit of the sticky glaze. For a more casual crowd, you can also shred the beef and serve it on soft sandwich buns with a side of coleslaw or pickles.

Servings: 8

3 to 4 pounds boneless beef chuck roast

Place the beef chuck roast into the bottom of a 5- to 7-quart slow cooker, trimming excess fat only if there are very thick pieces. Leave the roast mostly whole so it can cook into large, tender chunks.

In a medium bowl, add the jellied cranberry sauce and the dry onion soup mix. Use a fork or whisk to mash and stir until the cranberry sauce is mostly smooth and the soup mix is evenly combined, forming a thick, chunky glaze.

Pour the cranberry-onion mixture evenly over the roast, spreading it so the top is well coated. It’s fine if some of the roast is not completely covered; the juices will release as it cooks.

Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or until the beef is very tender and easily pulls apart with a fork. Avoid lifting the lid during the first several hours so the roast can braise properly.

Once the roast is fork-tender, use two forks to gently pull it into large, bite-size chunks right in the slow cooker. Stir the beef into the glossy cranberry-onion sauce so every piece is coated in the sweet and savory glaze.

Taste the sauce and, if desired, season lightly with salt and pepper to your liking (the onion soup mix is already salty, so you may not need much). Switch the slow cooker to WARM and let the beef sit in the sauce for 10 to 15 minutes to soak up more flavor before serving.

Serve the cranberry roast beef straight from the slow cooker, spooning generous amounts of the tender beef and sticky ruby red and brown sauce over your favorite side.

For a slightly tangier glaze, stir 1 to 2 tablespoons of apple cider vinegar into the cranberry-onion mixture before pouring it over the roast (this technically adds a fourth ingredient, but it can really brighten the flavor). If you prefer a less sweet result, use half the can of cranberry sauce and add 1/2 cup water or beef broth to thin the mixture a bit. You can also swap the chuck roast for a similar marbled cut like beef arm roast or bottom round; just keep the low-and-slow cooking time so it still turns pull-apart tender. For a make-ahead shortcut, assemble the roast and sauce in the slow cooker insert the night before, cover, and refrigerate; in the morning, pop it into the base and start cooking. Leftovers reheat beautifully and can be turned into sandwiches, sliders, or even a baked potato topping on busy weeknights.