Put cooked diced beef roast in the crock pot and 2 other ingredients to get a meal so delicious your husband will be begging for more!

This 3-ingredient slow cooker beef and noodles is one of those cozy, no-fuss dinners that feels like a hug at the end of a long day. It starts with cooked diced beef roast you already have on hand, then leans on two pantry-friendly ingredients to turn it into a rich, creamy pot of noodles that tastes like it simmered all afternoon. It’s the kind of hearty, stick-to-your-ribs meal that has husbands (and kids!) going back for seconds, and it’s perfect for busy Midwestern weeknights when you want something comforting without a lot of work.

Serve the beef and noodles in wide bowls with a sprinkle of black pepper and a little chopped fresh parsley, if you have it. It’s especially good ladled over mashed potatoes or with buttered corn or green beans on the side. Warm dinner rolls or slices of crusty bread are great for soaking up the extra gravy. For a lighter touch, add a simple side salad with ranch dressing to balance the richness.

Servings: 4

3 cups cooked diced beef roast (about 1 to 1 1/4 pounds cooked meat)

Add the cooked diced beef roast to the bottom of a 4- to 6-quart slow cooker, spreading it out in an even layer so the pieces are mostly in a single layer across the bottom.

Pour the beef gravy or prepared beef broth over the diced roast, stirring gently to make sure all the meat is coated and there are no dry pieces. The meat should be mostly covered in liquid.

Cover the slow cooker with the lid and cook on LOW for 2 to 3 hours or on HIGH for about 1 1/2 hours, just until the beef is heated through and the flavors have blended. This step lets the cooked roast get tender and soak up the gravy.

About 30 to 40 minutes before you want to eat, stir in the uncooked egg noodles, making sure they are pushed down into the liquid as much as possible so they can soften and cook evenly.

Cover and cook on HIGH for 25 to 35 minutes, stirring once halfway through, until the noodles are tender but not mushy. If the noodles are not fully covered, gently stir again and cook an extra 5 to 10 minutes, checking for doneness.

Once the noodles are cooked, give everything a good stir. If the mixture seems too thick, stir in a splash of hot water or extra broth until it’s as saucy as you like. Taste and adjust seasoning with salt and pepper if needed, then serve hot.

For picky eaters, keep the seasonings simple and let everyone add their own touches at the table, like grated Parmesan, a little shredded cheddar, or a dash of black pepper. If your family likes extra creaminess, you can swap half of the beef gravy for a can of condensed cream of mushroom or cream of celery soup, stirred in with the gravy at the beginning (this technically adds an ingredient, but you can treat it as part of the gravy component). For more veggies without complaints, stir in 1 to 2 cups of frozen peas and carrots or corn during the last 10 minutes of cooking so they warm through without getting mushy. If you prefer a stronger beef flavor, use a richer beef stock or add a teaspoon of beef bouillon to the gravy. To stretch the meal for a bigger family, serve the beef and noodles over mashed potatoes or buttered rice instead of increasing the meat. Food safety tips: Always start with fully cooked beef roast that has been cooled and stored properly in the refrigerator (at or below 40°F/4°C) and use it within 3 to 4 days of cooking, or thaw it safely in the fridge if it was frozen. Do not put frozen cooked beef directly into the slow cooker; thaw it first so it passes through the temperature danger zone quickly. Make sure the mixture in the slow cooker reaches at least 165°F/74°C before serving. Refrigerate leftovers within 2 hours in shallow containers, and reheat until steaming hot before eating.