Submerge beef bouillon cubes under chuck roast, along with 3 ingredients, into slow cooker for a comforting supper that I plan meals around

This slow cooker 5-ingredient old fashioned beef and noodles is the kind of comforting supper I plan my week around. It starts with a raw chuck roast laid right in the slow cooker, then I tuck beef bouillon cubes underneath so they slowly melt into a rich, savory broth as it cooks. With just three more simple ingredients—water, egg noodles, and a little butter—you get a cozy, stick-to-your-ribs meal that tastes like something Grandma might have made on a cold Midwestern evening. It’s budget-friendly, hands-off, and perfect for busy family nights when you still want a home-cooked dinner everyone will gather around the table for.

Serve these beef and noodles in wide, shallow bowls so the tender meat and silky noodles have room to soak up every bit of the savory broth. They’re wonderful ladled over a scoop of mashed potatoes or alongside buttered corn and steamed green beans for a classic Midwestern plate. A simple tossed salad and a basket of warm dinner rolls or buttered toast help round out the meal. For a cozy touch, sprinkle a little black pepper on top at the table and offer sliced pickles or a crisp coleslaw for a bit of crunch against the soft, comforting noodles.

Servings: 6

3 to 3.5 lb beef chuck roast, trimmed of excess hard fat

Place the empty slow cooker crock on a stable surface, such as a tan laminate kitchen counter. Unwrap the beef chuck roast and pat it dry with paper towels so it browns and shreds nicely after cooking.

Set the raw chuck roast into the center of the slow cooker. It’s fine if it fits snugly; you want it resting flat so the bouillon cubes can sit directly underneath.

With clean, dry hands, pick up the beef bouillon cubes and gently lift one edge of the chuck roast. Submerge the cubes under the raw meat, spacing them out underneath the roast so they’re not all in one spot. Repeat until all four cubes are tucked fully under the roast and hidden from view. This close contact helps them slowly dissolve into the juices and water, seasoning the meat from the bottom up.

Pour the water around the sides of the roast, not directly on top, so you don’t wash the bouillon cubes out from underneath. The water should come up the sides of the meat but not completely cover it.

Cover the slow cooker with the lid. Cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the chuck roast is very tender and shreds easily with a fork.

Once the roast is tender, remove the lid and use two forks to shred the beef right in the slow cooker, pulling it into bite-size pieces. Stir well so the shredded meat mixes with the rich broth created from the juices, water, and melted bouillon cubes.

Add the dry egg noodles directly into the slow cooker, stirring them into the hot broth and beef so they’re mostly submerged. If the noodles aren’t covered, you can add a splash more hot water, about 1/4 cup at a time, just until they’re mostly under the liquid.

Dot the top with the butter, then cover the slow cooker again. Cook on HIGH for 20 to 30 minutes, stirring once or twice, until the noodles are tender but not mushy and the broth has thickened slightly into a cozy, saucy mixture.

Taste and adjust the seasoning if needed, keeping in mind that the bouillon cubes add plenty of salt. When the noodles are done, give everything a final stir, then let the beef and noodles sit with the lid off for 5 to 10 minutes to thicken a bit more before serving.

Spoon the beef and noodles into bowls and serve warm, making sure everyone gets a good mix of tender beef and noodles in that savory, old fashioned broth.

For picky eaters, you can keep the seasonings very simple and let everyone add their own black pepper at the table. If your family likes a creamier texture, stir in 1/2 to 1 cup of sour cream or a can of cream of mushroom soup right after the noodles finish cooking. To stretch the meal, add an extra cup of water at the beginning and use up to 16 oz of egg noodles, checking and stirring often so they don’t overcook. For a slightly lighter version, trim more visible fat from the chuck roast and skim off any excess fat from the top of the broth before adding the noodles. You can also toss in frozen peas or carrots during the last 15 minutes of cooking for a one-pot dinner. If you prefer stronger flavor, use 5 or 6 bouillon cubes instead of 4, or swap part of the water for beef broth while still tucking at least a couple of cubes under the roast for that concentrated, old fashioned taste. Leftovers reheat well on the stovetop over low heat with a splash of water to loosen the noodles, making it a great make-ahead meal for busy weeknights.