My uncle made this 4 ingredient dish for the holiday weekend and it disappeared fast.

For a little extra richness, you can sear the chuck roast in a hot skillet with a splash of oil before adding it to the slow cooker, but it’s completely optional and not necessary for the recipe to work. If you prefer a slightly creamier texture, stir in 1/2 cup of sour cream or a splash of heavy cream at the very end, after the noodles are cooked.

To stretch the meal for a big crowd, add an extra 8 ounces of egg noodles plus up to 1 cup of beef broth when you add the noodles, watching the liquid level so it stays saucy, not soupy. For more flavor without adding ingredients, use a well-marbled chuck roast and be sure to scrape up all the browned bits from the bottom of the slow cooker when you shred the beef—those bits deepen the gravy’s color and taste.

If you want a bit of color and texture, stir in a cup of frozen peas or sliced mushrooms during the last 15 to 20 minutes of cooking, though this will technically add more than four ingredients.

Food safety tips: Always start with a fully thawed beef roast; do not cook a large frozen roast in the slow cooker, as it can stay too long in the temperature danger zone (40°F to 140°F). Cook on LOW or HIGH only as directed and avoid leaving the slow cooker on warm for more than 4 hours after cooking. Refrigerate leftovers within 2 hours of serving in shallow containers so they cool quickly, and reheat thoroughly until steaming hot before eating. Because this dish is quite thick, stir it while reheating to ensure even heating all the way through.