Sunday Supper: Just 4 ingredients. I make this magic happen when I want an elegant, slow-simmered feast handled hours ahead with zero fuss.

This 4-ingredient slow cooker beef ragu is what I reach for on busy Sundays when I still want the house to smell like I’ve been cooking all day. It starts with a simple raw beef chuck roast and lets time and low heat do all the magic, bubbling away into a rich, deeply flavored sauce with almost no hands-on work. While ragu has its roots in Italian slow-simmered meat sauces, this version is stripped down and practical for real-life family cooking—just four ingredients you can toss in the slow cooker before church or errands and come home to an elegant, slow-simmered feast that’s completely handled ahead of time.

Serve this beef ragu spooned over wide pasta like pappardelle or fettuccine so the strands of meat can really cling to the noodles. It’s also wonderful over creamy polenta, mashed potatoes, or buttered egg noodles for a more Midwestern-style comfort dinner. Add a simple green salad or steamed green beans and some crusty bread or garlic toast for mopping up the extra sauce. For kids, you can mix the ragu into elbow macaroni or serve it over buttered spaghetti with a little extra Parmesan on top to keep it familiar and fun.

Servings: 6

3 to 3 1/2 pounds beef chuck roast, raw

Place the thinly sliced onion in an even layer on the bottom of a 6-quart slow cooker. This creates a little bed that keeps the beef from sticking and melts down into the sauce.

Set the raw beef chuck roast on top of the onions. If the roast is very large or thick, you can cut it into 2 or 3 big chunks so it fits better and cooks more evenly, but there’s no need to trim the fat—some of it will render and help create that glossy, rich sauce.

Sprinkle the Italian seasoning evenly over the top and sides of the beef roast.

Pour the entire jar of marinara sauce over the beef, making sure it mostly covers the meat. Use a spatula to gently nudge the sauce around the sides so everything is nestled in.

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 very tender and easily pulls apart with a fork. For the deepest flavor and that dark, slow-simmered look, LOW and slow is best.

Once the beef is fork-tender, use two forks to shred it directly in the slow cooker into long, fibrous strands. Stir the shredded beef into the sauce so every strand is coated in the glossy, reduced tomato mixture. If there’s a bit of fat pooled on top, you can skim some off with a spoon, or stir it in for extra richness.

Let the shredded beef ragu cook uncovered on HIGH for another 15 to 20 minutes, stirring once or twice, to slightly thicken and concentrate the sauce until it looks dark, rich, and clingy on the meat.

Taste the ragu and adjust if needed with a pinch of salt or a crack of black pepper (optional, not counted in the 4 main ingredients). Turn the slow cooker to WARM until you’re ready to serve. Spoon over hot pasta, polenta, or mashed potatoes and top with grated Parmesan if you like.

For picky eaters, you can chop the onion very finely or even grate it so it melts completely into the sauce and is less noticeable. If your family likes a smoother sauce, remove the beef to a cutting board, briefly blend the sauce and onions in the slow cooker with an immersion blender, then return the shredded beef to the pot. For a slightly sweeter, milder flavor, choose a marinara labeled "tomato basil" or "family style"; for more depth, go with a roasted garlic or tomato and herb sauce. If you’d like a bit of heat for the grown-ups, stir in a pinch of red pepper flakes at the end (again, optional and not part of the base 4 ingredients). You can also serve the ragu on toasted hoagie rolls with melted provolone for a hearty sandwich, or over baked potatoes for an easy weeknight twist. To keep things food-safe, always start with a fully thawed beef chuck roast—never cook it from frozen in the slow cooker, since it can sit too long at unsafe temperatures. Make sure your slow cooker is at least half full but not more than about two-thirds full so it heats evenly. Leftovers should be cooled within 2 hours, then stored in an airtight container in the refrigerator for up to 3 to 4 days, or frozen for up to 3 months. Reheat thoroughly until steaming hot before serving again. If you’re cooking while you’re out of the house all day, use the LOW setting and check that your slow cooker automatically switches to WARM when the time is up so the ragu stays safe and delicious until dinner.