My aunt stretched one cheap cut to feed her whole family with this forgotten recipe. So filling and the corn puffs up perfectly

This slow cooker 3-ingredient hard times beef and hominy is the kind of recipe my aunt leaned on when money was tight but she still needed to fill a big table. She’d buy the cheapest tough roast she could find, tuck it into the slow cooker with pantry staples, and let time do the work. By the end of the day, that one cut of beef turned into a pot full of tender shreds and plump hominy kernels that soaked up all the savory broth. It’s simple, old-fashioned, and incredibly comforting—exactly the kind of forgotten recipe that stretches a dollar and still feels like a warm hug in a bowl.

Serve this beef and hominy in wide bowls with the broth spooned over the top. It’s especially good with warm cornbread, biscuits, or thick slices of buttered toast for dipping into the thin, glossy juices. A side of simple greens—like a tossed salad, steamed green beans, or sautéed cabbage—adds a fresh bite to balance the richness. If you want to bulk it up even more, you can spoon it over cooked rice or mashed potatoes, or serve with a little shredded cheese and chopped onion on top for those who like extra flavor.

Servings: 6–8

2 1/2 to 3 pounds cheap beef roast (such as chuck, arm, or bottom round)

Trim any very thick or hard pieces of fat from the outside of the beef roast, but don’t worry about getting it perfect—some fat helps keep the meat tender and flavorful.

Place the whole beef roast into the bottom of a large slow cooker (5–6 quarts works well). If the roast is very large or oddly shaped, you can cut it into 2–3 big chunks so it fits in a single layer.

Pour the beef broth (or water and bouillon) around the meat in the slow cooker. The liquid should come about halfway up the sides of the beef; it’s okay if some of the roast is above the liquid, as it will shrink and sink down as it cooks.

Cover the slow cooker with the lid and cook the beef on LOW for 7–8 hours, or on HIGH for 4–5 hours, until the meat is very tender and shreds easily with a fork. Cooking on LOW will usually give you softer, more shreddable meat.

Once the beef is tender, use two forks to carefully pull it apart right in the slow cooker, breaking it into bite-sized shreds. Stir the shredded meat back into the thin, glossy broth so every piece is moistened.

Add the drained and rinsed hominy to the slow cooker. Stir gently so the pale yellow kernels are mixed evenly with the dark brown shredded beef and bits of softened meat throughout.

Cover again and cook on LOW for another 45–60 minutes, or on HIGH for about 30 minutes, just until the hominy is heated through and has soaked up some of the broth. The kernels should look plump and tender but still hold their shape.

Taste the mixture and, if you’re not strictly limiting ingredients, you may add a small pinch of salt or pepper if needed. Keep in mind that canned broth and bouillon can be salty, so taste before adding anything.

Give everything a final stir, then ladle the beef and hominy into bowls, making sure to include plenty of the thin broth in each serving. Serve hot.

To keep this true to the spirit of a hard-times, 3-ingredient recipe, the base stays very simple, but you can dress it up depending on what you have on hand. For extra flavor without adding many ingredients, you can sear the beef roast in a hot skillet with a little oil before adding it to the slow cooker; this browning step deepens the color and taste of the final dish. If your family likes more seasoning, stir in 1–2 teaspoons of chili powder or smoked paprika when you add the broth, or toss in a bay leaf (just remember to remove it before serving). For a slightly thicker, stew-like texture, mash a small handful of the hominy against the side of the slow cooker during the last 30 minutes of cooking to help the broth cling to the meat. To stretch the meal even further, add a drained can of pinto or black beans along with the hominy, or serve the mixture over rice or mashed potatoes. Picky eaters who don’t love visible chunks can have their portion served with extra broth and a bit more shredding of the meat so it’s finer and easier to eat. For a mild, kid-friendly twist, top individual bowls with a little shredded cheese or a spoonful of sour cream if you have it. Food safety tips: Always thaw beef in the refrigerator, never on the counter. Use a food thermometer if you’re unsure about doneness; the beef should reach at least 145°F, though for shredding you’ll usually be well above that. Keep the slow cooker covered while cooking to maintain a safe temperature. Do not leave cooked beef and hominy at room temperature for more than 2 hours (or 1 hour if your kitchen is very warm). Cool leftovers promptly, transfer to airtight containers, and refrigerate within 2 hours. Eat refrigerated leftovers within 3–4 days, or freeze for up to 2–3 months. Reheat thoroughly until steaming hot before serving.