Dump a raw beef rump roast in the slow cooker and 2 other ingredients to get a meal so delicious your husband will be begging for more.

This 3-ingredient slow cooker French dip is the kind of set-it-and-forget-it meal that earns repeat requests. Using a raw beef rump roast, a can of condensed French onion soup, and a can of beef consommé, you get tender, pull-apart beef and deeply savory jus with almost no effort. French dip sandwiches trace back to early 20th-century Los Angeles, but this stripped-down version is tailored for busy home cooks in the Midwest and beyond who still want that classic, beefy, deli-style sandwich without babysitting a pot on the stove.

Pile the shredded beef onto lightly toasted hoagie rolls or sturdy sandwich buns, then ladle some of the hot cooking liquid into small bowls for dipping. Add provolone or Swiss cheese and run the sandwiches under the broiler for a minute if you like a melty, bistro-style finish. Round out the meal with a simple green salad, oven fries, or roasted vegetables. A crisp lager or a glass of red wine pairs nicely with the rich, savory flavors, and pickles or a tangy slaw help cut through the richness of the beef.

Servings: 6

3 to 4 lb raw beef rump roast, trimmed of excess surface fat

Place the raw beef rump roast in the bottom of the slow cooker, fat side up if there is a fat cap. This allows the fat to baste the meat as it cooks.

Pour the condensed French onion soup and condensed beef consommé evenly over the roast. Do not add extra water; the condensed soups will create a concentrated, flavorful jus as they cook down with the beef juices.

Cover the slow cooker with the lid. 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.

Once cooked, transfer the rump roast to a cutting board. Let it rest for about 10 minutes so it is easier to handle, then shred the meat with two forks, discarding any large pieces of fat.

Skim excess fat from the surface of the cooking liquid in the slow cooker with a spoon. Return the shredded beef to the slow cooker and stir it into the hot jus so every strand is coated and flavorful. Taste and, if desired, season lightly with salt and black pepper, keeping in mind the soups are already salty.

Serve the shredded beef on toasted hoagie rolls or sandwich buns, with small bowls of the hot jus from the slow cooker on the side for dipping.

For a slightly richer flavor, you can sear the rump roast in a hot skillet with a bit of oil before adding it to the slow cooker, but this is optional and not required for a tender result. If you prefer a less salty jus, choose low-sodium condensed French onion soup and beef consommé, or dilute the cooking liquid with a small splash of hot water at the end and adjust seasoning to taste. For a cheesier French dip, top the assembled sandwiches with sliced provolone or Swiss and broil briefly until melted and bubbly. You can also add a spoonful of prepared horseradish or a swipe of Dijon mustard to the rolls for a little heat and brightness. To stretch the meal, serve leftover shredded beef over mashed potatoes or rice with some of the jus spooned on top. Food safety tips: Start with a fully thawed rump roast; do not cook large cuts of beef from frozen in the slow cooker, as they may stay too long in the temperature “danger zone.” Keep the lid on the slow cooker as much as possible to maintain a safe, steady temperature. Cook on LOW or HIGH only as directed; avoid using the WARM setting for cooking, as it is not hot enough to bring the meat to a safe internal temperature. Leftover beef and jus should be cooled promptly, refrigerated within 2 hours, and used within 3 to 4 days, or frozen for longer storage. Reheat leftovers until steaming hot before serving.