Dump this raw chuck roast in the slow cooker and 3 everyday pantry staples to get a meal so incredibly delicious, your entire family will be begging for more!

This 4-ingredient slow cooker beef is the kind of no-fuss, stick-to-your-ribs supper I leaned on when my kids were little and the farm days ran long. It starts just the way the headline promises: you lay a raw, well-marbled boneless chuck roast right in the bottom of the slow cooker, sprinkle on three everyday pantry staples, and let time and gentle heat work their magic. It’s very much a Midwestern, church-potluck kind of recipe—simple ingredients, big flavor, and the sort of aroma that drifts through the house and makes everyone wander into the kitchen asking when dinner will be ready. If you grew up with roasts bubbling away on Sundays, this will feel like coming home, only easier.

This tender shredded beef loves all the classic Midwestern sides: pile it over mashed potatoes or buttered egg noodles, or tuck it into soft sandwich buns with a spoonful of the juices. It’s wonderful alongside green beans, corn, or a simple tossed salad if you’re trying to lighten things up a bit. Leftovers are terrific wrapped in tortillas with a little cheese, or served over rice for an easy second-night supper. A pan of biscuits or a loaf of crusty bread to mop up the rich gravy never hurts, either.

Servings: 6

3 to 4 pound boneless beef chuck roast, excess surface fat trimmed

Place the raw boneless beef chuck roast in the bottom of a slow cooker, fat side up if there is a thicker cap. The roast should be sitting flat in the center, just as you would for a traditional pot roast.

Sprinkle the dry onion soup mix evenly over the top of the roast, letting some fall down around the sides so the flavor gets into the juices.

Spoon the condensed cream of mushroom soup over the roast. There’s no need to thin it; just spread it roughly over the top so it coats the upper surface.

Pour the beef broth around the sides of the roast into the bottom of the slow cooker, trying not to wash the soup and seasoning off the top. The liquid should come up the sides a bit but not cover the roast completely.

Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the chuck roast is very tender and easily pulls apart with a fork. Older, well-marbled roasts often benefit from the longer, slower cook.

Once the roast is fork-tender, use two forks to gently pull the beef into large shreds right in the slow cooker, discarding any large pieces of fat. Stir the shredded beef into the rich gravy that has formed from the soup, broth, and drippings.

Taste the beef and juices, and if desired, add a pinch of salt and black pepper to suit your family’s taste. Let the shredded beef sit on WARM for 10 to 15 minutes so it can soak up more of the flavorful gravy before serving.

Serve the slow cooker beef hot, spooning it and plenty of the gravy over mashed potatoes, noodles, rice, or into sandwich buns.

If you grew up with a roast in the oven every Sunday, you’ll recognize this as a close cousin—just pared down and simplified. You can swap the cream of mushroom soup for cream of celery or cream of chicken if that’s what you have on hand; the flavor will be a touch different but still cozy and familiar. If you prefer a thicker gravy, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the hot juices after shredding the beef, then let it cook on HIGH for about 10 minutes until slightly thickened. For a deeper, more robust flavor, replace half of the beef broth with strong coffee or a splash (about 1/4 cup) of red wine—both were old farmhouse tricks to stretch and enrich a roast. You can also tuck in a couple of whole peeled carrots or halved onions around the roast before cooking without really changing the spirit of the recipe. Leftovers freeze well and make wonderful next-day meals: use the shredded beef for sandwiches, over baked potatoes, or stirred into egg noodles with a handful of peas for a quick, hearty skillet supper.