My grandma made this every week during tough times. The meat falls apart and the carrots turn sweet and buttery. Pure comfort food

This is the kind of pot you make when money is tight but you still want the house to smell like a hug. My grandma kept this going almost every week during hard seasons on the farm. Just three simple things go into the slow cooker: a tough, inexpensive cut of beef, a big pile of carrots, and a can of condensed soup that turns into a thin, savory broth. By suppertime the meat is falling apart at the touch of a fork, the carrots are soft, sweet, and almost buttery, and there’s just enough broth to spoon over everything. It’s pure Midwestern comfort food, born out of making do and stretching a dollar, and it still tastes like home.

Serve this beef and carrots right out of the slow cooker, with plenty of that thin, savory broth ladled over the top. It’s wonderful over mashed potatoes, buttered egg noodles, or plain white rice to soak up the juices. A slice of soft white bread or a warm dinner roll is perfect for dipping. If you have them on hand, a simple side of canned green beans or a basic lettuce salad rounds out the plate. Leftovers reheat well and make a cozy open-faced sandwich the next day on toast or biscuits.

Servings: 6

3 pounds beef chuck roast (or other inexpensive stewing beef)

Trim any large, hard pieces of fat from the outside of the beef chuck roast, but leave some marbling so the meat stays moist and tender as it cooks.

Lay the beef roast in the bottom of a 5- to 6-quart slow cooker. If using stewing beef, spread the pieces out in an even layer.

Pile the carrot chunks all around and on top of the beef. The slow cooker will look quite full, but the carrots will cook down and soften.

Spoon the condensed cream of mushroom soup over the top of the beef and carrots. Do not add water or milk; the meat and vegetables will release enough liquid to create a thin, savory broth as it cooks.

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 easily pulls apart and the carrots are very soft and sweet.

Once done, use two forks to gently pull the beef into large, rustic chunks right in the slow cooker, stirring lightly so the meat and carrots are coated with the broth. Taste and, if you like, add a small pinch of salt and pepper at the table.

Serve the beef and carrots hot, spooning some of the broth from the slow cooker over each serving.

If you prefer a slightly richer flavor, you can use condensed cream of celery or cream of chicken soup in place of the cream of mushroom, depending on what you have in the pantry. For a bit more body to the broth, stir in 1 to 2 tablespoons of flour or cornstarch mixed with a little cold water during the last 30 minutes of cooking, then cover and let it thicken. To stretch the meal even further, add 3 to 4 peeled and chunked potatoes on top of the carrots before cooking; just make sure not to overfill the slow cooker beyond the manufacturer’s recommended level. If you’d like a hint of extra seasoning without changing the simple spirit of the recipe, sprinkle a small pinch of dried thyme or black pepper over the roast before adding the soup. For food safety, always start with fresh, fully thawed beef; never cook frozen meat in the slow cooker, as it stays too long in the temperature “danger zone.” Keep the lid on during cooking and avoid frequent lifting, which can lower the temperature and extend cook time. Leftovers should be cooled within 2 hours, stored in shallow containers, and refrigerated for up to 3 to 4 days or frozen for longer keeping; reheat until piping hot before serving.