Dad's Weekend Special: Just 4 ingredients. I make this when I want a hearty dinner with absolutely zero standing over a hot stove.

This is my kind of weekend supper: four ingredients in the slow cooker, a few hours of puttering around the house, and then a hearty, stick-to-your-ribs casserole waiting under a golden, glossy blanket of cheese. I started making this for my husband when the kids were little and Saturdays were spent hauling hay or fixing fence on our old place. It reminds me of the no-fuss church potlucks of the Midwest—simple pantry staples, fibrous shreds of tender beef, and that cozy, umami-rich sauce bubbling away while you do anything but stand over a hot stove.

I like to spoon this casserole over buttered egg noodles or mashed potatoes so all that savory, gelatinous sauce has something to soak into. A side of steamed green beans or a simple lettuce salad with a tangy dressing helps balance the richness. Warm dinner rolls or thick slices of buttered white bread are perfect for mopping up the extra gravy from the slow cooker.

Servings: 6

2 1/2 to 3 pounds boneless beef chuck roast, trimmed and cut into large chunks

Lightly grease the inside of a 5- to 6-quart slow cooker with a bit of oil or cooking spray for easier cleanup.

Place the chunks of beef chuck roast in an even layer in the bottom of the slow cooker. The meat will cook down into tender, fibrous shreds as it braises.

In a medium bowl, stir together the condensed cream of mushroom soup and the dry onion soup mix until well combined. Do not add water; you want a thick, umami-rich sauce.

Pour the soup mixture evenly over the beef, using a spatula to spread it so all the meat is coated. The beef should be mostly submerged in the sauce.

Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and easily pulls apart with two forks. Avoid lifting the lid too often so you don’t lose heat and moisture.

Once the beef is tender, use two forks right in the slow cooker to gently shred the meat into fibrous pieces, stirring it into the thick, gelatinous sauce until everything is well mixed and bubbly around the edges.

Smooth the shredded beef mixture into an even layer in the slow cooker. Sprinkle the shredded cheese evenly over the top, covering the surface completely to form a glossy topping as it melts.

Cover again and cook on HIGH for 15 to 20 minutes, just until the cheese is fully melted, glossy, and starting to turn golden and bubbly around the edges. If your slow cooker lid traps a lot of moisture and drips onto the cheese, you can tilt the lid slightly during the last few minutes to let steam escape while still keeping the heat in.

Turn the slow cooker to WARM and let the casserole rest for about 10 minutes so it can settle and thicken a bit before serving. Spoon into bowls, making sure each serving gets plenty of the cheesy topping and saucy shredded beef underneath.

You can swap the beef chuck roast for boneless pork shoulder if that’s what you have; it will also cook down into tender, fibrous shreds under the same timing. For a slightly lighter version, use one can of cream of mushroom and one can of cream of celery soup, or try a reduced-sodium condensed soup and a low-sodium onion soup mix to better control the saltiness. If your family likes a stronger mushroom flavor, stir in a small can of drained mushroom pieces along with the soup mixture—this technically adds an ingredient, but it won’t hurt the recipe if you’re not strict about the four-ingredient rule. For extra richness and a more golden top, you can use a blend of cheddar and provolone or mozzarella, or sprinkle a little paprika over the cheese before melting. If you prefer a bit of texture, serve the casserole over toasted bread or baked potatoes instead of noodles or mashed potatoes. Food safety tips: Always start with a fresh or properly thawed roast; do not put a completely frozen roast directly into the slow cooker, as it can spend too long in the temperature danger zone (40°F to 140°F). Trim any large, hard pieces of exterior fat before cooking to avoid greasy sauce. Keep the slow cooker covered while cooking and avoid frequent lifting of the lid so the casserole stays at a safe temperature. Make sure the beef reaches at least 190°F internally for shredding tenderness; slow cookers on LOW or HIGH for the recommended times will typically achieve this. Refrigerate leftovers within 2 hours of cooking, storing them in shallow containers, and use within 3 to 4 days. Reheat leftovers until piping hot (165°F) before serving, and do not reheat more than once if you can help it.