Toss a raw beef chuck roast in the slow cooker and 3 other ingredients to get a meal so delicious your family will be begging for more!

This 4-ingredient slow cooker cola beef roast is one of those set-it-and-forget-it dinners that saves my week on busy workdays. You literally toss a raw beef chuck roast into the slow cooker, pour in a can of cola, add a packet of onion soup mix and a little soy sauce, then walk away. Hours later, you’ve got fork-tender, savory-sweet shredded beef that tastes like you spent all day in the kitchen. This style of roast has been floating around Midwestern potluck tables for years, and it’s a great example of how a few pantry staples can transform an inexpensive cut of beef into a family-favorite meal.

I like to serve this cola beef roast over creamy mashed potatoes so all those rich juices have something to soak into, but it’s also fantastic piled onto toasted buns for easy sandwiches. Add a simple side salad, steamed green beans, or roasted carrots to round out the meal. If you’re planning ahead for lunches, portion the shredded beef with rice or egg noodles and some frozen veggies for grab-and-go bowls that reheat beautifully.

Servings: 6

3 to 3.5 lb raw beef chuck roast

Place the raw beef chuck roast in the bottom of a 5- to 7-quart slow cooker, keeping it in one piece. No need to sear it first—this is truly a toss-it-in-and-go recipe.

Sprinkle the dry onion soup mix evenly over the top and sides of the roast so the seasonings are distributed all around.

In a small bowl or measuring cup, stir together the cola and soy sauce, then pour the mixture around and over the roast. The meat should be surrounded by the dark liquid with the seasonings floating on top, but it does not need to be fully submerged.

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 shreds with a fork. For the most tender result, the LOW setting is recommended.

Once the roast is done, carefully transfer it to a cutting board or large plate. Skim excess fat from the surface of the cooking liquid in the slow cooker, if desired.

Use two forks to shred the beef into bite-sized pieces, discarding any large pieces of fat. Return the shredded beef to the slow cooker and stir it into the cooking juices so every strand gets coated in the savory-sweet sauce.

Taste and adjust seasoning if needed—add a pinch of salt or a splash more soy sauce if you like it saltier. Let the shredded beef sit in the slow cooker on WARM for 10 to 15 minutes to soak up more flavor before serving.

Serve the cola beef roast hot with your favorite sides, spooning extra juices from the slow cooker over the top.

For a little extra flavor without adding more ingredients, you can quickly sear the chuck roast in a hot skillet with a bit of oil before placing it in the slow cooker, but it’s completely optional and the recipe works perfectly starting with a raw roast. If you like a hint of spice, add a pinch of crushed red pepper flakes or a few dashes of hot sauce along with the cola. To make this more like a French dip, serve the shredded beef on toasted hoagie rolls with provolone cheese and small bowls of the cooking liquid for dipping. For a thicker gravy-style sauce, remove 1 cup of the hot cooking liquid at the end, whisk in 1 to 2 tablespoons of cornstarch until smooth, then return it to the slow cooker and cook on HIGH for 15 minutes, stirring until slightly thickened. Leftovers keep well in the fridge for up to 3 to 4 days and can be frozen for up to 3 months; cool completely before refrigerating or freezing, and reheat until steaming hot. For food safety, start with a fresh or properly thawed roast (never cook partially frozen meat in the slow cooker), keep the lid on during cooking to maintain a safe temperature, and ensure the internal temperature of the beef reaches at least 145°F, though it will typically go much higher as it becomes fall-apart tender.