Toss frozen tortellini in the slow cooker and 3 other ingredients to get a meal so delicious your husband will be begging for more!

This 4-ingredient slow cooker French dip tortellini is my busy-weeknight love language. You literally toss frozen cheese tortellini into the slow cooker, add three pantry-friendly ingredients, and walk away. A few hours later, you’ve got tender, beefy, French dip–style tortellini in a rich au jus that tastes like it simmered all day on the stove. It’s inspired by classic French dip sandwiches but skips the slicing, searing, and babysitting. This is the kind of cozy, low-effort dinner that has my husband asking if there are leftovers before he’s even finished his first bowl.

Serve this French dip tortellini straight from the slow cooker into warm bowls, with plenty of the savory broth spooned over the top. We love it with crusty French bread or toasted hoagie rolls on the side for dipping into the au jus, just like a traditional French dip. A simple green salad or steamed green beans rounds out the meal without adding much work. If you want to stretch it for a crowd, add a side of roasted veggies or a quick bagged salad, and set out grated Parmesan so everyone can finish their own bowl.

Servings: 6

1 (19–20 oz) bag frozen cheese tortellini

Place the frozen cheese tortellini in an even layer on the bottom of a 5- to 7-quart slow cooker. The tortellini can go in straight from the freezer; no need to thaw.

In a large measuring cup or bowl, whisk together the dry au jus gravy mix and the beef broth until the mix is mostly dissolved.

Pour the au jus and broth mixture evenly over the frozen tortellini in the slow cooker.

Place the beef chuck roast directly on top of the tortellini. Nestling the meat over the pasta helps the tortellini stay submerged in the flavorful broth as it cooks.

Cover the slow cooker with the lid and cook on LOW for 6–7 hours, or until the beef is very tender and easily shreds with a fork. Avoid lifting the lid too often so the tortellini cooks evenly in the broth.

Once the beef is tender, remove the roast to a cutting board and use two forks to shred it into bite-size pieces, discarding any large pieces of fat.

Return the shredded beef and any juices from the cutting board back into the slow cooker. Gently stir everything together so the beef, tortellini, and au jus are well combined.

Taste the broth and adjust seasoning if needed with a pinch of salt or a splash of additional beef broth to thin it out, depending on how rich you like it.

Ladle the French dip tortellini and plenty of broth into bowls and serve hot. If desired, serve with crusty bread or toasted rolls for dipping into the extra au jus.

Use a different cut of beef: If you can’t find chuck roast, a bottom round or rump roast will also work; just make sure to cook until the meat is fall-apart tender. Extra cheesy: Stir in 1/2 to 1 cup shredded provolone or mozzarella right at the end for a cheesier, French dip–meets–lasagna vibe. Onion lovers: Add 1 thinly sliced yellow onion over the tortellini before placing the roast on top for a French onion soup twist. Pepperoncini kick: For a little tang and heat, scatter 1/2 cup sliced pepperoncini over the roast before cooking. Make-ahead tips: You can assemble everything in the slow cooker insert the night before (tortellini on bottom, roast on top, broth and au jus poured over), cover, and refrigerate. In the morning, pop the insert into the slow cooker base and cook as directed, adding about 30 extra minutes if starting from cold. Leftovers reheat well on the stovetop over low heat with a splash of extra broth or water to loosen the sauce.