My grandfather lived off this hearty savory dinner during the leaner years. Just 3 ingredients combine to make the most tender meat and rich brown gravy soaked pasta you will ever eat.

This slow cooker 3-ingredient roast beef noodles recipe is the kind of humble, stick-to-your-ribs dinner that carried a lot of Midwestern families through leaner years. It’s based on a dish my grandfather practically lived on: canned roast beef simmered with brown gravy mix until it turns meltingly tender, then tossed with wide egg noodles that soak up every drop of the savory sauce. With only three pantry-friendly ingredients and a hands-off slow cooker method, it delivers the kind of rich, brown gravy–coated comfort you’d expect from a much fussier recipe.

Serve these roast beef noodles straight from the slow cooker with a simple green side—steamed or buttered peas, green beans, or a crisp salad with a tangy vinaigrette all help cut through the richness. A slice of soft white bread, dinner rolls, or buttered toast is perfect for mopping up extra gravy. If you want to stretch the meal, add a side of roasted carrots or frozen mixed vegetables, and finish with something light and bright for dessert, like fresh fruit or a citrusy yogurt.

Servings: 4

2 (12-ounce) cans fully cooked roast beef with gravy (about 24 ounces total, undrained)

Add the canned roast beef with all of its gravy to a 4- to 6-quart slow cooker. Use a fork to gently break up any large chunks of meat so they’re in bite-size pieces, but don’t shred it completely—you want some texture to remain.

Sprinkle the brown gravy mix evenly over the beef and gravy in the slow cooker. Stir well until the dry mix is fully moistened and no obvious clumps remain. The mixture will be thick at this point; the noodles will release some starch and a bit of moisture as they cook, helping to loosen it into a rich, glossy sauce.

Cover the slow cooker and cook the beef and gravy mixture on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours. This step lets the flavors meld and the canned beef fibers relax so the meat becomes extra tender and the gravy deepens in color and taste.

About 30 minutes before serving, stir the mixture well, breaking up the beef into smaller shreds and chunks if needed. Add the uncooked wide egg noodles directly to the slow cooker, scattering them over the surface rather than dumping in one pile so they have a better chance to cook evenly.

Using tongs or a large spoon, gently fold the noodles into the hot beef and gravy until all of the noodles are coated. It will look quite thick and the noodles may not be fully submerged—that’s okay. Try to tuck as many noodles down into the sauce as possible so they can soften in the steam and liquid.

Cover and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the noodles are tender but not mushy and the gravy is thick, glossy, and clinging to every curve of the pasta. If you prefer a looser sauce, you can stir in a small splash of hot water or beef broth at this point, a tablespoon at a time, until it reaches your desired consistency.

Taste and adjust the seasoning if you like (the gravy mix and canned beef are typically well seasoned, so many people don’t find extra salt necessary). Serve the roast beef noodles hot, straight from the slow cooker, making sure each portion gets plenty of tender beef and thick brown gravy.

Because this recipe relies on shelf-stable and convenience items, it’s easy to adapt to what you have on hand while still keeping the spirit of a three-ingredient, budget-conscious meal. For a slightly lighter version, you can swap in yolk-free egg noodles, but keep in mind they may cook a bit faster, so start checking at the 15-minute mark. If your canned roast beef comes in a thinner broth instead of a rich gravy, you may want to add an extra half packet of gravy mix or a tablespoon of flour to help the sauce thicken. To stretch the meal, stir in a cup of frozen peas or mixed vegetables during the last 10 minutes of cooking; they’ll warm through in the residual heat. If you only have dry pasta shapes like rotini or penne, they can work, but they may need a few extra minutes to soften and possibly a splash or two of hot water to keep everything saucy. Food safety tips: Use only fully cooked, shelf-stable canned roast beef from an unopened can with no bulging, rust, or off odors; discard any can that seems compromised. Once opened, do not leave canned meat at room temperature for more than 2 hours. The slow cooker mixture should reach a safe temperature (at least 165°F / 74°C) as it cooks; keeping it on LOW or WARM after cooking is fine for up to 2 hours for serving. Refrigerate leftovers in a shallow container within 2 hours of cooking and use within 3 to 4 days, reheating until steaming hot before eating. If reheating in the microwave, stir halfway through to ensure even heating, and add a spoonful of water if the noodles seem dry.