Pour this 1 mixture over raw beef roast into a slow cooker for a weeknight dinner that’s impossibly delicious

If beef top blade roast isn’t available, a well-marbled chuck roast will behave similarly in the slow cooker, staying moist and shreddable. For a slightly less sweet dish, reduce the maple syrup to 1/3 cup and add an extra tablespoon of apple cider vinegar to keep the tang.

You can also tuck a few carrots or halved baby potatoes around the roast before pouring on the mixture, turning this into more of a one-pot meal. For a creamier finish, stir in 2 to 3 tablespoons of heavy cream or sour cream after thickening the sauce, just before adding the sliced or shredded beef back in.

If you prefer to brown the roast first, sear it in a hot skillet with a bit of oil for 3 to 4 minutes per side before placing it in the slow cooker; it adds a deeper, roasty flavor but isn’t strictly necessary. Leftovers reheat beautifully and can be piled on toasted buns with a little extra Dijon for easy sandwiches the next day.