My grandma stretched one cheap cut to feed 8 people during hard times. The meat falls apart with just a fork and the gravy makes itself

This slow cooker 3-ingredient poor man's roast is the kind of supper my grandma leaned on when money was tight but company still showed up hungry. She'd take one tough, inexpensive cut of beef, tuck it into the crock with onions and a packet of brown gravy mix, and let time do the rest. By the end of the day, the meat would fall apart with just a fork and the pot would be full of rich, oniony gravy that made every plate feel generous, no matter how thin the budget. It's simple, hearty Midwestern comfort food that stretches one cheap roast to feed a crowd.

Serve big spoonfuls of the tender shredded beef and onion gravy over mashed potatoes, buttered egg noodles, or plain white rice so every bit of that sauce has somewhere to soak in. On the side, simple things are best: canned green beans warmed with a little butter, frozen corn, or a tossed salad if you have it. Leftovers make wonderful open-faced sandwiches on white bread, with the gravy poured over the top like a diner hot beef sandwich.

Servings: 8

3 to 3 1/2 pounds beef chuck roast (or other inexpensive pot roast cut)

Lay the sliced onion wedges in an even layer on the bottom of a large slow cooker. This makes a bed for the meat and helps keep it moist while it cooks.

Place the chuck roast on top of the onions. If the roast is very large or oddly shaped, you can cut it into 2 or 3 big chunks so it fits better in the slow cooker.

In a medium bowl or large measuring cup, whisk the brown gravy mix packets with the 2 cups of water until mostly smooth. It does not need to be perfect; any small lumps will cook out.

Pour the gravy mixture evenly over the roast and onions, making sure the top of the meat is coated. The liquid should come at least one-third of the way up the sides of the meat.

Cover the slow cooker with the lid. Cook on LOW for 8 to 10 hours, or until the roast is very tender and easily pulls apart with a fork. Avoid lifting the lid during the first several hours so the heat stays in and the meat can slowly break down.

Once the roast is fork-tender, taste the gravy and add salt and black pepper if needed. Some gravy mixes are salty enough on their own, so season lightly and adjust to your taste.

Use two forks to gently pull the roast into large, rustic chunks or shreds right in the slow cooker, stirring to coat the meat with the onion gravy. The onions should be soft and caramelized-looking, mingling through the glossy brown sauce.

Let the shredded meat sit in the hot gravy for 5 to 10 minutes on the WARM setting so it can soak up more flavor. Serve the beef and plenty of the onion gravy straight from the slow cooker.

To keep this true to its roots, the three main ingredients are a cheap beef roast, onions, and brown gravy mix; everything else is optional and can be left out if the pantry is bare. If you prefer, you can skip premade gravy mix and use 3 tablespoons beef bouillon powder and 2 tablespoons flour in its place, whisked into the water, but the flavor will be a bit different. For a deeper flavor, brown the roast in a hot skillet with a little oil before adding it to the slow cooker, though grandma often skipped this step to save time and dishes. If you like a thicker gravy, ladle 1 cup of the hot cooking liquid into a bowl, whisk in 1 to 2 tablespoons of cornstarch until smooth, then stir it back into the slow cooker and cook on HIGH for 15 to 20 minutes until the sauce thickens. You can also add sliced mushrooms or a handful of baby carrots around the roast if you have them, but remember that extra vegetables may thin the gravy slightly as they release moisture. Food safety tips: Use a fresh or properly thawed roast; if frozen, thaw it in the refrigerator, not on the counter. Make sure your slow cooker is at least half full but not more than about two-thirds full for even heating. Always cook this roast on LOW for the full time (8 to 10 hours) or on HIGH for no less than 4 to 5 hours if you must speed it up, ensuring the internal temperature of the meat reaches at least 190°F for shredding tenderness and well above 165°F for safety. Refrigerate leftovers within 2 hours of cooking, storing them in shallow containers so they cool quickly, and use within 3 to 4 days or freeze for up to 3 months. Reheat leftovers until they are steaming hot all the way through before serving.