My aunt made this for Sunday supper and it completely stole the show. It is unbelievably creamy and the savory meat is perfectly fork tender.

This oven baked 5-ingredient pot roast and noodle casserole is the kind of Sunday supper that quietly shows up at the table and then absolutely steals the spotlight. It’s built on a very Midwestern idea I grew up with: take a tough, inexpensive cut of beef, let the oven do the work, and fold the resulting fork-tender meat into something creamy and comforting. Here, the roast braises low and slow in a savory gravy, then gets tossed with wide egg noodles and a rich, silky sauce. It’s simple enough for a busy weekend but satisfying enough to serve to company, and it leans on pantry staples you probably already have on hand.

Serve this casserole in warmed shallow bowls so the gravy stays loose and velvety around the noodles. I like to pair it with something fresh and crisp for contrast: a simple green salad with a sharp vinaigrette or a plate of sliced cucumbers and cherry tomatoes with a sprinkle of salt. Buttered green beans or roasted carrots also work beautifully alongside the deep, beefy flavors. A crusty baguette or soft dinner rolls are perfect for swiping up the extra gravy, and if you enjoy wine, a medium-bodied red like a Merlot or Côtes du Rhône complements the richness without overwhelming it.

Servings: 6

2 1/2 to 3 lb boneless beef chuck roast

Preheat your oven to 300°F (150°C). Place a 9x13-inch baking dish or a deep casserole dish on the counter. Lightly grease it if you like, but the sauce will be rich enough that sticking is minimal.

Season the beef chuck roast on all sides with a light pinch of salt and plenty of black pepper if you’d like (the onion soup mix is salty, so go easy). Lay the roast in the center of the baking dish.

In a medium bowl, whisk together the condensed cream of mushroom soup, the dry onion soup mix, and 2 cups of the beef broth until fairly smooth. It will be thick but pourable. Pour this mixture evenly over and around the roast, making sure the meat is mostly submerged in the sauce.

Cover the baking dish tightly with a double layer of foil, crimping the edges well to trap in the moisture. Slide the dish into the preheated oven and bake for 3 to 3 1/2 hours, or until the beef is very tender and easily pulls apart with a fork. Thicker roasts may need the full 3 1/2 hours.

About 25 minutes before the roast is done, bring a large pot of salted water to a boil. Add the wide egg noodles and cook until just shy of al dente according to package directions (usually 1 to 2 minutes less than the suggested time). Drain the noodles well and set aside.

When the roast is fork tender, remove the baking dish from the oven and carefully peel back the foil, watching out for hot steam. Transfer the roast to a large bowl or cutting board and shred it into bite-sized pieces with two forks, discarding any large pockets of fat.

Whisk the remaining 1 cup of beef broth into the hot pan juices in the baking dish until the gravy is smooth and creamy. It should be rich and pourable; if it seems too thick, you can add a splash more broth or water. Taste and adjust seasoning with a little pepper if needed.

Return the shredded beef to the baking dish, stirring it into the gravy so every strand is coated. Add the drained egg noodles and gently fold everything together until the noodles are well coated and the beef is evenly distributed throughout the casserole.

Spread the mixture into an even layer in the baking dish. Cover loosely with foil and return to the oven for 10 to 15 minutes, just until the noodles have absorbed some of the gravy, everything is bubbling around the edges, and the casserole looks glossy and creamy.

Remove from the oven and let the casserole rest for about 5 minutes so the sauce can settle slightly. Serve heaping spoonfuls into a large serving bowl or directly into warm bowls, making sure each portion gets plenty of tender shredded beef and rich brown gravy over the wide egg noodles.

For a little extra depth, you can brown the chuck roast in a hot skillet with a bit of oil before placing it in the baking dish; it adds a roasted flavor but does introduce an extra step. If you prefer a slightly lighter casserole, substitute one can of cream of mushroom soup with cream of celery or cream of chicken. To stretch the meal or sneak in vegetables, stir in 1 to 2 cups of thawed frozen peas and carrots or green beans when you add the shredded beef and noodles to the gravy. For a more pronounced mushroom flavor, add a cup of sliced fresh mushrooms to the baking dish around the roast before it goes into the oven. If you like a cheesy finish, sprinkle 1 to 1 1/2 cups of shredded Swiss, mozzarella, or mild cheddar over the top during the final 10 minutes of baking. Leftovers reheat well on the stovetop over low heat with a splash of broth or water to loosen the sauce, and the flavors often deepen by the next day.