Spring Sunday Supper: Just 5 ingredients. I make it when I want a hearty dinner handled hours ahead of time with zero fuss.

This 5-ingredient oven beef is my kind of Spring Sunday supper: you tuck it into the oven after lunch, and by dinnertime you’ve got a deeply caramelized, pull-apart roast in a glossy, dark amber glaze. It’s inspired by the low-and-slow roasts I grew up with in the Midwest, but streamlined for busy weekends—no searing, no fancy techniques, just a covered pan and time. The long roast turns an inexpensive cut of beef into something almost unidentifiable in the best way: shreds and chunks of tender meat, glistening with rendered fat and a savory-sweet crust that looks like you fussed all day, even though you didn’t.

Serve this roast family-style right in the dark metal pan so everyone can pull off hunks of meat and spoon over the rich juices. I like it with simple sides that don’t compete with the glaze: buttered egg noodles or mashed potatoes to catch the sauce, and something green and crisp like roasted asparagus, steamed green beans, or a lemony salad. A crusty loaf of bread is handy for swiping up the pan drippings, and if you drink wine, a medium-bodied red like a Côtes du Rhône or an easygoing zinfandel plays nicely with the sweet-savory glaze.

Servings: 6

3 to 3 1/2 lb beef chuck roast (boneless)

Heat the oven to 300°F (150°C). Place a rack in the center of the oven so the roasting pan will sit in the middle for even cooking.

Choose a heavy, dark metal roasting pan or a deep metal baking dish that holds the roast with a little space around it. Lightly coat the bottom of the pan with the neutral oil.

Pat the chuck roast dry with paper towels. This helps it brown and develop that glossy, caramelized exterior. Place the roast in the prepared pan, fat side up if it has a cap of fat.

In a small bowl or measuring cup, whisk together the beef broth, soy sauce, and brown sugar until the sugar is mostly dissolved. The mixture should taste boldly savory and a little sweet; this is what will reduce into that dark amber glaze.

Pour the broth–soy–sugar mixture evenly over and around the roast. Spoon some of the liquid over the top so the entire surface is moistened; this kicks off the glazing process as it roasts.

Cover the pan tightly with heavy-duty aluminum foil, crimping the edges well so steam and moisture stay trapped. This sealed environment is what lets the connective tissue in the chuck slowly break down into tender, shreddable meat.

Transfer the covered pan to the oven and roast for 3 hours without disturbing it. During this time the beef will gently braise in its own juices and the seasoned liquid.

After 3 hours, carefully remove the pan from the oven and peel back the foil away from you to avoid the rush of hot steam. The meat should be starting to fall apart around the edges, and the liquid will be darker and more concentrated.

Baste the roast generously with the pan juices, spooning the darkening liquid over every exposed surface. If the liquid level looks low (less than about 1/2 inch in the bottom of the pan), add a splash of hot water to keep it from scorching.

Re-cover the pan loosely with the foil (you don’t have to crimp it as tightly now) and return it to the oven. Continue roasting for another 1 to 1 1/2 hours, basting once more halfway through, until the beef is very tender and pulls apart with a fork.

When the meat is tender enough to shred easily, remove the foil and increase the oven temperature to 375°F (190°C). Roast the meat uncovered for 20 to 30 minutes, basting once or twice, until the top is deeply browned, glossy, and the sauce has reduced to a thick, dark amber glaze that clings to the fibers of the meat.

Transfer the pan to a heatproof surface and let the beef rest in its juices for 10 to 15 minutes. Use two forks to gently pull the roast into large, rustic chunks and shreds right in the pan, turning the meat so it’s well coated in the glaze and rendered fat.

Taste a piece and, if you like, adjust by adding a small splash of hot water to loosen the glaze or letting it sit on low heat in the oven for a few more minutes to thicken. Serve the beef hot, straight from the dark roasting pan, with plenty of the glossy pan juices spooned over each portion.

For a touch of brightness, add 2 to 3 tablespoons of cider vinegar or rice vinegar to the liquid mixture before roasting; it sharpens the flavors without adding more ingredients later. If you want a bit of spice but still keep the ingredient count low, swap half of the brown sugar for chili-garlic sauce or another hot-sweet condiment you already keep on hand. This technique also works nicely with a 3 lb pork shoulder or pork butt in place of the chuck roast; keep the same timing and temperature, and you’ll get a similarly unidentifiable, pull-apart roast with a luscious glaze. To make ahead, cook the beef fully, cool in the pan juices, and refrigerate; reheat covered at 300°F until hot and glossy, basting occasionally. Leftovers are excellent tucked into soft rolls, over rice, or folded into noodles with a splash of the pan sauce and a handful of whatever vegetables you have around.