My great aunt stretched one pound of beef to feed eight people with this trick. The gravy soaks into every grain perfectly

This slow cooker 3-ingredient depression era beef and rice is the kind of recipe my great aunt leaned on when money was tight but bellies still needed filling. She had a way of stretching just one pound of beef to feed eight people by turning it into a rich, savory gravy that soaked into every grain of rice. It’s simple, comforting, and practical—exactly the kind of meal you can toss in the slow cooker on a busy day and still feel good serving to your family.

Serve this beef and gravy ladled generously over hot, fluffy white rice so every grain can drink up the sauce. A simple side of frozen peas, green beans, or carrots (steamed or microwaved) makes it feel more like a full supper without much extra work. If you’ve got a few extra minutes, warm up some bread or dinner rolls to mop up the leftover gravy. A crisp green salad or sliced cucumbers with a little salt and vinegar also balance the richness nicely.

Servings: 8

1 pound beef stew meat or chuck roast, cut into 1-inch pieces

Spray the inside of a 4- to 6-quart slow cooker lightly with cooking spray or rub with a little oil to help with cleanup (optional but helpful).

Place the 1 pound of beef stew meat or cubed chuck roast into the bottom of the slow cooker in an even layer, breaking up any pieces that are stuck together so they cook and shred evenly.

Pour the 2 cans of condensed beefy mushroom or cream of mushroom soup over the beef. Do not add water; you want it thick so it turns into a rich, clingy gravy as it cooks. Use a spoon or spatula to spread the soup so it covers the meat as evenly as possible.

Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and easily shreds with a fork. Try not to lift the lid too often so the heat and moisture stay inside.

Once the beef is tender, use two forks to gently shred the meat right in the slow cooker, mixing it into the thick gravy. Stir well so every piece of beef is coated and the juices are evenly combined with the soup.

While the beef finishes cooking or just before serving, cook the white rice according to package directions. You’ll need about 4 cups of cooked rice total. Fluff the rice with a fork so it stays light and doesn’t clump, which helps the gravy soak into every grain.

To serve, spoon a generous bed of hot white rice onto each plate, then ladle the shredded beef and plenty of the glossy brown gravy over the top. Let it sit for a minute so the gravy can soak down into the rice before serving.

If you’d like the gravy a bit thinner, stir in a splash or two of hot water or beef broth right at the end until it’s the consistency you like. Taste and add a pinch of salt and black pepper if needed before serving.

To stretch the meal even further, you can increase the rice to 6 cups cooked and keep the same amount of beef and gravy; the sauce will still flavor every bite. If you have onion on hand and don’t mind going beyond three ingredients, you can add a sliced onion under the beef before cooking for extra flavor. For picky eaters, use plain cream of mushroom (or even cream of celery) soup so the flavor is milder, and serve the beef and gravy on the side so kids can control how much goes on their rice. If your family prefers darker gravy, use condensed beefy mushroom soup and a small splash of soy sauce or Worcestershire at the end (again, this adds ingredients but deepens flavor). You can also swap in brown rice if your family likes it; just be sure it’s fully cooked and hot when serving, as the gravy soaks in best that way. For food safety, always start with fresh or properly thawed beef (never cook solidly frozen meat in the slow cooker), keep the slow cooker on LOW or HIGH as directed without leaving it on WARM for long periods before the beef is fully cooked, and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers until steaming hot all the way through before serving again.