My grandmother made this every Sunday after church. The meat literally falls apart with just a fork. Three ingredients and zero effort

This slow cooker 3-ingredient pot roast is the kind of meal that quietly takes care of you. My grandma used to put it on every Sunday before church, and by the time we walked back in the door, the whole house smelled like rich gravy and tender beef. The best part is that it truly is three ingredients and almost zero effort: just a beef roast, a bag of baby potatoes and carrots, and a bottle of savory gravy or au jus. Everything goes into the slow cooker, and hours later the meat literally falls apart with a fork and the vegetables are soft and soaked in flavor. It’s perfect for busy weeks when you want something comforting but don’t have the energy for a long ingredient list.

Serve this pot roast straight from the slow cooker with a big spoonful of the rich dark gravy over the meat, carrots, and potatoes. It’s great with a simple green salad or steamed green beans to balance out the hearty flavors. If you want to stretch the meal, add warm dinner rolls or crusty bread to soak up the juices. Leftovers are amazing piled onto soft sandwich rolls the next day, with a little extra gravy drizzled on top.

Servings: 6

3 to 4 pound beef chuck roast

Place the baby potatoes and baby carrots in an even layer on the bottom of a 5- to 7-quart slow cooker. This creates a bed for the roast and keeps it lifted slightly so the juices can circulate.

Set the beef chuck roast on top of the vegetables. If there is a thicker fatty side, place that side facing up so it can baste the meat as it cooks.

Pour the entire jar or carton of prepared beef gravy or au jus evenly over the roast and vegetables, making sure the top of the meat is well coated. Use a spatula or spoon to scrape out every last bit of gravy for maximum flavor.

Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or until the roast is very tender and easily shreds apart with a fork. Avoid lifting the lid during the first several hours so the heat and moisture stay in.

Once the roast is fork-tender, use two forks to gently pull the meat apart into large chunks directly in the slow cooker, letting it soak in the rich dark gravy. Stir the vegetables lightly so they are coated in the juices.

Taste the gravy and, if desired, season lightly with salt and black pepper to your liking before serving. Spoon the falling-apart beef, soft carrots, and potatoes into bowls or onto plates, ladling extra gravy over the top.

If you like a little extra richness, you can tuck a few small pats of butter on top of the roast before cooking, though it’s not necessary. For more savory depth while still keeping the ingredient list short, you can swap the jarred gravy for a packet of dry au jus mix whisked with water to equal about 2 to 2 1/2 cups of liquid. If you prefer fewer carbs, use only carrots and skip the potatoes, or substitute peeled chunks of rutabaga or turnip. To add a bit of brightness at the end, stir in a splash of Worcestershire sauce or a teaspoon of Dijon mustard after cooking, but know this technically adds another ingredient beyond the core three. For make-ahead prep, you can load the slow cooker insert the night before with the vegetables, roast, and gravy, cover, and refrigerate; in the morning, set it in the base and start cooking (make sure your insert is rated for this and allow it to sit at room temperature for 15 to 20 minutes before turning on to avoid thermal shock). Always handle raw beef with clean hands and utensils, and wash cutting boards and knives with hot, soapy water after contact. The roast should be cooked until it reaches a safe internal temperature of at least 145°F, though for this recipe it will go well beyond that to become fall-apart tender. Refrigerate leftovers within 2 hours of cooking and store in a shallow container in the fridge for up to 3 to 4 days, or freeze for up to 3 months. Reheat leftovers thoroughly until steaming hot before serving.