My aunt has been making this since 1962 and the meat falls apart with a fork

You can adapt this old fashioned beef and gravy to suit what you have on hand while keeping its simple, 1960s spirit. For a slightly deeper flavor, use one can of cream of mushroom soup and one can of cream of celery or cream of onion in place of the second can. If you like a bit more onion presence, thinly slice a small onion and scatter it over the beef before adding the soup mixture; it will melt right into the gravy. For a peppery note, add 1/2 teaspoon of black pepper to the soup mixture.

If you need to stretch the meal to feed more people, add an extra pound of beef and a third can of soup, along with a splash of water, and bake in a larger roasting pan. This dish also works well in a heavy, oven-safe Dutch oven with a tight-fitting lid. Leftovers keep well in the refrigerator for up to 3–4 days and can be reheated gently on the stovetop or in the microwave; add a spoonful of water or broth if the gravy thickens too much.

For food safety, always start with fresh or properly thawed beef (never cook large roasts from frozen in this style), keep the oven at or above 300°F to maintain safe cooking temperatures, and refrigerate leftovers within 2 hours of cooking in shallow containers so they cool quickly. Reheat leftovers until steaming hot throughout before serving.