My great aunt made this every Sunday when money was tight. One cheap cut feeds the whole family and the potatoes soak up all that flavor

This slow cooker 4-ingredient depression era beef and potatoes is the kind of no-fuss comfort food my great aunt swore by when money was tight. It uses one inexpensive cut of beef, a pile of potatoes, and a simple pantry gravy to make a full, stick-to-your-ribs Sunday dinner that feeds the whole family. The potatoes soak up every bit of that rich, beefy flavor as it cooks low and slow, and you end up with fork-tender chunks of deep brown meat and soft golden wedges in a thick, savory gravy. It’s the kind of recipe you throw together in the morning before work and come home to a house that smells like you’ve been cooking all day.

Serve this beef and potatoes straight from the slow cooker with a big spoon so everyone can grab plenty of gravy. A simple green side salad or steamed frozen peas balances the richness without adding extra work. If you want to stretch the meal even further, spoon the beef, potatoes, and gravy over sliced bread or toast for an old-school open-faced sandwich, or add a side of buttered canned green beans for that classic Midwestern Sunday dinner feel.

Servings: 6

2 to 2 1/2 pounds cheap beef roast (such as chuck, arm, or bottom round), trimmed of excess hard fat

Lightly grease the inside of a large slow cooker (5 to 6 quarts) with a bit of oil or cooking spray to help prevent sticking and make cleanup easier.

Lay the potato wedges in an even layer on the bottom of the slow cooker. This creates a bed for the meat and lets the potatoes soak up all the drippings and flavor as everything cooks.

Place the beef roast directly on top of the potatoes. If your roast is especially thick, you can cut it into 2 or 3 large chunks so it fits better and cooks more evenly.

In a medium bowl, stir together the condensed cream of mushroom soup and the dry onion soup mix until well combined. It will be thick, and that’s exactly what you want for a rich gravy.

Spread the soup mixture evenly over the top of the beef, letting some of it drip down around the sides so it can mingle with the potatoes underneath.

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 beef is fork-tender and the potatoes are very soft and golden around the edges.

Once cooked, use two forks to gently pull the beef into large, rustic chunks right in the slow cooker, stirring just enough to coat the meat and potatoes in the thick gravy without completely mashing the potatoes.

Taste the gravy and add a pinch of salt and black pepper if needed, keeping in mind the onion soup mix is already salty. Serve hot, making sure each bowl gets plenty of potatoes, beef, and gravy.

To keep the spirit of a depression era, budget-friendly meal, focus on cheap cuts and pantry staples. Any tough, inexpensive roast (chuck, arm, bottom round, or even blade roast) will work, as the long, slow cooking breaks down the connective tissue and turns it tender. If you don’t have cream of mushroom soup, you can swap in cream of chicken or cream of celery for a similar texture and still get a savory gravy. For extra flavor without extra cost, add 1 cup of water or beef broth around the edges before cooking if you like a looser gravy, or toss in 2 to 3 peeled carrots cut into chunks with the potatoes. To stretch the meal, serve the beef and potatoes over egg noodles, rice, or toast. For a slightly lighter version, you can use leaner roasts and trim visible fat, but keep in mind that some fat helps with flavor and tenderness. Food safety tips: Always thaw beef safely in the refrigerator, not on the counter. Keep raw meat separate from other ingredients and wash your hands, cutting boards, and knives with hot, soapy water after handling. Make sure your slow cooker is at least half full but not packed to the brim so it heats properly. Cook on LOW or HIGH only with the lid on, and avoid lifting the lid repeatedly, as that can drop the temperature and increase cooking time. The beef should reach at least 145°F, though it will be much higher and very tender by the time it’s done. Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat thoroughly until steaming hot before serving.