My sister passed down this incredible 3 ingredient dinner and it literally melts in your mouth.

This oven baked 3-ingredients tomato soup pot roast is one of those “how is it this good with so little effort?” dinners. My sister passed it down to me when I first started juggling a full-time job and real life, and it’s been on repeat ever since. You literally toss three things into a glass casserole dish, slide it into the oven, and a few hours later you’ve got fork-tender, melt-in-your-mouth shredded beef in a rich, tomatoey gravy. It’s pure Midwestern comfort food with pantry staples and almost no prep, perfect for busy weeknights or lazy Sundays.

Serve big spoonfuls of the shredded tomato soup pot roast and its thick red gravy over creamy mashed potatoes, buttered egg noodles, or steamed white rice to soak up every bit of sauce. A simple green salad or roasted frozen veggies on the side keeps things easy but balanced. Leftovers make amazing sandwiches on toasted rolls with a slice of cheese, or you can pile the beef into baked potatoes for a quick second-night dinner.

Servings: 6

3 to 3 1/2 pounds boneless beef chuck roast

Preheat your oven to 300°F (150°C). Grab a 9×13-inch glass casserole dish or similar baking dish with a lid, or plan to cover it tightly with foil.

Place the beef chuck roast in the center of the glass casserole dish. If there is a thicker fat cap on one side, place that side facing up to help keep the meat moist as it cooks.

In a medium bowl, stir together the condensed tomato soup and the dry onion soup mix until well combined and fairly smooth. It will be thick, and that’s what you want for a rich gravy.

Pour the tomato soup and onion soup mixture evenly over and around the roast, using a spatula to spread it so the top of the meat is completely coated. The mixture will form the thick red savory gravy as it bakes.

Cover the glass casserole dish tightly with its lid or with a double layer of aluminum foil, crimping the edges well so steam and moisture stay trapped inside.