My mom taught me this elegant roast recipe and now I make it every year for her special day. The meat practically melts and the sauce is restaurant quality

This slow cooker 3-ingredient au jus beef roast is the kind of recipe that feels far fancier than the effort it takes. My mom taught me this simple method years ago, and now I make it every year for her special day. The roast turns out incredibly tender, with pretty pink slices surrounded by a rich, dark brown jus that tastes like something you’d get at a cozy steakhouse. With just a good cut of beef, a packet of au jus mix, and beef broth, you can put this on in the morning and have an elegant, melt-in-your-mouth dinner by evening.

Serve the sliced roast right in the slow cooker, nestled in its jus so it stays warm and juicy. Spoon the au jus over mashed potatoes, buttered egg noodles, or a pile of roasted baby potatoes to soak up all that flavor. A simple green veggie like steamed green beans, roasted asparagus, or a crisp side salad balances the richness. For a restaurant-style touch, offer warm crusty rolls or toasted baguette slices so everyone can dip into the jus. Leftovers make wonderful French dip sandwiches the next day.

Servings: 6

3 to 4 lb beef chuck roast (or boneless beef rump roast)

Pat the beef roast dry with paper towels and trim any very thick, hard pieces of fat from the outside, leaving some marbling for flavor.

Place the roast into the bottom of a 5- to 7-quart slow cooker. If one side has more fat, place that side facing up so it bastes the meat as it cooks.

Sprinkle the dry au jus gravy mix evenly over the top and sides of the roast, pressing it in lightly with your fingers so it clings to the meat.

Pour the beef broth around the sides of the roast, trying not to wash all the seasoning off the top. The liquid should come at least 1/3 to 1/2 of the way up the sides of the meat.

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 roast is very tender when pierced with a fork.

For elegant, pink slices like a restaurant roast, start checking the internal temperature of the roast with an instant-read thermometer after about 4 1/2 to 5 hours on LOW (or 3 to 3 1/2 hours on HIGH). For medium-rare to medium slices, remove the roast from the slow cooker when it reaches 135°F to 145°F in the center. For fall-apart, shreddable meat, continue cooking until it is fork-tender and easily pulls apart.

Once the roast reaches your preferred doneness, transfer it carefully to a cutting board, tent loosely with foil, and let it rest 10 to 15 minutes so the juices redistribute and the slices stay moist.

While the roast rests, skim any excess fat from the surface of the jus in the slow cooker with a spoon. Taste the jus and adjust with a pinch of salt if needed, keeping in mind that au jus mix is usually salty.

Slice the rested roast across the grain into thick or thin slices, depending on your family’s preference. For a more tender bite, keep the slices on the thinner side.

Nestle the sliced beef back into the slow cooker, tucking it down into the warm jus so the slices soak up the flavor and stay glossy and juicy.

Serve the roast straight from the slow cooker, spooning the rich dark brown au jus over each portion at the table.

For picky eaters, you can slice off a few pieces of beef before returning the roast to the jus and serve them with just a light drizzle of sauce, or even plain with ketchup or barbecue sauce on the side. If you prefer a slightly thicker gravy, whisk 1 to 2 tablespoons of cornstarch into 2 tablespoons of cold water, then stir that slurry into the hot jus in the slow cooker and cook on HIGH for 10 to 15 minutes until it lightly thickens. For added flavor without changing the 3-ingredient base, you can sear the roast in a hot skillet with a little oil before adding it to the slow cooker; this step is optional but gives a deeper, restaurant-style flavor and color. If you like herbs, tuck a sprig of fresh rosemary or thyme along the side of the roast while it cooks and remove it before serving. To make French dip sandwiches, pile leftover sliced beef onto toasted rolls, top with provolone or Swiss, and serve with warm au jus in small bowls for dipping. Food safety tips: Always thaw the roast completely in the refrigerator before cooking; never cook a large roast from frozen in the slow cooker, as it may stay too long in the temperature “danger zone.” Use a food thermometer to check internal temperature if you’re aiming for pink slices (at least 135°F for medium-rare, 145°F for medium). Keep the slow cooker covered during cooking and avoid opening the lid frequently, as this can lower the temperature and extend cooking time. Refrigerate leftovers within 2 hours of cooking in shallow containers, and use within 3 to 4 days or freeze for longer storage.