Put a raw whole beef rump roast into the slow cooker along with 3 other pantry staples to create a dinner so fantastic your husband will be asking for it every single week!

This 4-ingredient slow cooker beef is the kind of no-fuss, stick-to-your-ribs supper that kept many of us going through long Midwestern winters. You start with a raw whole beef rump roast, nestle it right into the bottom of the slow cooker, and surround it with just three pantry staples you probably already have on hand. By suppertime, that tough old roast turns tender and flavorful, with a rich gravy that tastes like you fussed all afternoon. It reminds me of the Sunday pot roasts my mother made on the farm, only this version lets the slow cooker do the work while you go about your day.

Serve this slow cooker beef sliced or shredded with its gravy spooned over the top. It’s wonderful alongside mashed potatoes or buttered egg noodles, with a simple green vegetable like peas or green beans. A pan of cornbread or warm dinner rolls is perfect for sopping up the juices, and a crisp lettuce salad balances out the richness. If you have leftovers, tuck the meat into toasted buns with a little extra gravy for easy hot beef sandwiches the next day.

Servings: 6-8

1 whole beef rump roast (3 to 4 pounds), raw

Place the raw whole beef rump roast into the bottom of the slow cooker, fat side up if it has a fat cap. This lets the fat melt down over the meat as it cooks.

Sprinkle the dry onion soup mix evenly over the top and sides of the roast so the flavor can seep into the meat as it cooks.

In a small bowl or measuring cup, stir together the condensed cream of mushroom soup and the beef broth until fairly smooth. It doesn’t need to be perfect; it will melt down as it cooks.

Pour the soup and broth mixture over and around the roast in the slow cooker, making sure some of it runs down to the bottom of the pot.

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 rump roast is very tender and can be easily sliced or pulled apart with a fork.

Once done, carefully transfer the roast to a cutting board and let it rest for about 5 to 10 minutes. Skim excess fat from the top of the cooking liquid if you like.

Slice the roast across the grain or gently shred it with two forks, then return the meat to the slow cooker and stir to coat it in the gravy. Taste the gravy and add a pinch of salt and pepper if needed.

Serve the beef hot with plenty of the slow-cooked gravy spooned over the top.

If you like a deeper flavor, sear the rump roast in a hot skillet with a little oil for a few minutes on each side before placing it in the slow cooker, though it’s not necessary. You can swap the cream of mushroom soup for cream of celery or cream of chicken if that’s what you have in the pantry. For a more peppery, pot-roast style, add 1 teaspoon of dried Italian seasoning or a generous pinch of black pepper along with the onion soup mix. If you prefer a thicker gravy, stir 1 tablespoon of cornstarch into 2 tablespoons of cold water and mix that into the hot cooking liquid at the end; turn the slow cooker to HIGH and let it bubble for 10 to 15 minutes until thickened. To stretch the meal, add a pound of peeled carrot chunks and halved baby potatoes around the roast before cooking, keeping in mind they’ll soak up some of the gravy. Leftovers can be chilled, then sliced and reheated in the gravy for hot beef sandwiches or served over toast for an old-fashioned open-faced supper.