Put a raw beef chuck roast in the crock and 4 other ingredients to get a meal so delicious your family will be begging for more!

This 5-ingredient slow cooker beef is the kind of set-it-and-forget-it meal that makes busy weeknights feel a little more special. You literally put a raw beef chuck roast in the crock, add just four simple pantry ingredients, and let it slowly turn into tender, pull-apart beef with rich, savory gravy. It’s the kind of no-fuss comfort food I grew up with here in the Midwest—perfect for feeding a hungry family without hovering over the stove all afternoon.

Serve this slow cooker beef over fluffy mashed potatoes, egg noodles, or steamed white rice so all that cozy gravy has something to soak into. Add an easy vegetable on the side—like buttered green beans, roasted carrots, or a simple salad—to round out the plate. Warm dinner rolls or crusty bread are wonderful for sopping up the juices, and if you like, a little dish of pickles or coleslaw on the table adds a nice tangy contrast to the rich beef.

Servings: 6

3 to 4 lb raw beef chuck roast

Place the raw beef chuck roast in the bottom of your slow cooker, fat side up if it has a thicker fat cap. This is your base—no searing or pre-cooking needed.

Sprinkle the dry onion soup mix evenly over the top and sides of the roast so it’s lightly coated with the seasoning.

In a small bowl, whisk together the condensed cream of mushroom soup, beef broth, and Worcestershire sauce until mostly smooth. It doesn’t have to be perfect; just combine it well.

Pour the soup mixture evenly over the roast, letting it run down the sides so the meat is mostly covered and there’s some liquid pooling around the bottom.

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.

Once cooked, use two forks to gently shred or chunk the beef directly in the slow cooker, stirring it into the gravy. Taste and add a little salt and pepper if needed, then serve hot with your favorite sides.

For picky eaters, you can keep the gravy extra smooth by blending the soup, broth, and Worcestershire sauce together well before pouring over the roast, and choosing a fine onion soup mix so there are fewer visible onion pieces. If your family doesn’t like mushrooms, swap the cream of mushroom soup for cream of chicken or cream of celery. For a slightly lighter version, trim excess visible fat from the chuck roast before cooking and use low-sodium broth and a reduced-sodium soup. You can also add 2 to 3 cups of baby carrots or quartered potatoes around the roast before cooking for a full one-pot meal, keeping in mind that adding vegetables may slightly increase cooking time. For extra flavor, you may sear the roast in a hot skillet with a bit of oil for 2 to 3 minutes per side before placing it in the slow cooker, but this is optional and not necessary for a tender result. Leftovers make wonderful sandwiches: pile the shredded beef on toasted buns and spoon some of the gravy over the top. For food safety, always start with a fully thawed roast—do not put a frozen chuck roast directly into the slow cooker, as it can stay too long in the temperature “danger zone.” Cook on LOW or HIGH only with the lid on, and avoid lifting the lid frequently so the temperature stays consistent. Use a meat thermometer if you’re unsure; the roast should reach at least 145°F internally, though it will usually be much higher by the time it is fall-apart tender. Refrigerate leftovers within 2 hours of cooking and use within 3 to 4 days, or freeze for longer storage.