My father requests this rustic savory dish every single March without fail. Only 3 ingredients needed to make the most tender fall apart meat and soft pasta you will ever eat.

Every March, right when the wind still has a bite but the sun starts hanging around a little longer, my father asks for this dish—without fail. It’s a simple, slow-cooked Amish-style beef and noodles that leans on just three humble ingredients and time. The result is tender, fall-apart roast tangled up with soft, wide egg noodles, all soaking in a deep, savory brown broth. It reminds me of the kind of food you’d find on a long farmhouse table after church: plain ingredients, slow cooking, and the kind of comfort that settles you from the inside out.

Ladle these beef and noodles straight from the slow cooker into shallow bowls so that some of that rich brown broth can pool around the edges. They’re wonderful over a scoop of creamy mashed potatoes if you like a real stick-to-your-ribs meal, or alongside buttered corn or green beans for a true Midwestern plate. A simple green salad with a tangy dressing helps cut through the richness, and a slice of soft white bread or dinner roll is handy for sopping up every last bit of gravy-like broth.

Servings: 6

3 pounds beef chuck roast (boneless)

Place the beef chuck roast into the bottom of a large slow cooker. If there is an especially thick cap of fat on one side, you can trim it lightly, but leave some for flavor.

Pour the condensed beef broth evenly over the roast. The liquid will not completely cover the meat at this point; that’s fine. Cover the slow cooker with the lid.

Cook on LOW for 8 to 9 hours, or until the beef is very tender and easily pulls apart with a fork. The roast will release juices as it cooks, creating a deep brown, savory broth in the slow cooker.

Once the beef is fall-apart tender, use two forks to shred it directly in the slow cooker, pulling it into bite-sized pieces and mixing it into the broth. Discard any large pieces of fat.

Turn the slow cooker to HIGH. Stir in the dry wide egg noodles, making sure they are submerged as much as possible in the beef and broth mixture. If a few noodles stick up, press them down gently with a spoon as they soften.

Cover and cook on HIGH for 20 to 30 minutes, stirring once or twice, until the noodles are soft and have absorbed some of the broth. The mixture should be glossy, hearty, and slightly soupy, with tender shreds of beef tangled through the noodles.

Taste and, if desired, adjust with a pinch of salt at the table, keeping in mind that the condensed beef broth is already seasoned. Serve hot straight from the slow cooker, making sure each serving has plenty of beef, noodles, and broth.

If you prefer a thicker, more gravy-like consistency, let the noodles sit on WARM for an extra 10 to 15 minutes after they are cooked, stirring occasionally as they continue to absorb the broth. For a bit more richness, you can choose a well-marbled chuck roast; the extra fat slowly melts and gives the broth a deeper flavor. If your slow cooker runs hot and you’re worried about the noodles overcooking, check them after 15 minutes and stir, then continue in 5-minute intervals until they are just tender. When Amish-style dried noodles are available, they give the most authentic, hearty texture, but any wide egg noodle will work. Leftovers reheat nicely on the stovetop over low heat with a splash of water or beef broth to loosen. While the base recipe is only three ingredients, you can set salt, black pepper, or a sprinkle of dried parsley on the table for folks to season their own bowl without changing the core recipe.