My aunt swears by this simple dump-and-go method for the juiciest dinner. Only 3 ingredients simmer all day until the meat literally melts in your mouth.

This slow cooker 3-ingredient beef tips recipe is the kind of cozy, no-fuss dinner my aunt has sworn by for years. It’s a true dump-and-go meal: you toss everything into the slow cooker in the morning, walk away, and by dinnertime the beef is so tender it practically melts when you touch it with a fork. The magic is in letting just three simple ingredients simmer low and slow all day, creating a rich, glossy brown gravy that tastes like you worked a lot harder than you did. It’s perfect for busy weekdays, Sunday suppers, or any night you want a hearty, comforting meal without hovering over the stove.

These beef tips are wonderful spooned over fluffy mashed potatoes, hot buttered egg noodles, or steamed white rice so they can soak up all that rich brown gravy. Add a simple green veggie on the side—like roasted green beans, steamed broccoli, or a tossed salad—to round out the plate. Warm dinner rolls or crusty bread are great for mopping up any extra sauce. If you’re feeding kids, keep the sides familiar and mild; if you’re serving adults, you can brighten things up with a sprinkle of fresh parsley or a side of tangy coleslaw.

Servings: 6

2 1/2 to 3 pounds beef stew meat or beef sirloin, cut into 1- to 1 1/2-inch chunks

Lightly spray the inside of a 5- to 7-quart slow cooker with nonstick cooking spray for easier cleanup (optional).

Place the beef chunks into the bottom of the slow cooker in an even layer, breaking up any pieces that are stuck together so they cook evenly.

Sprinkle the dry onion soup mix evenly over the beef, making sure most of the meat has a little seasoning on it.

Spoon the condensed mushroom soup over the top of the beef and seasoning. Do not add water or milk—the moisture from the beef and soup will create the gravy as it cooks.

Use the back of a spoon or a spatula to gently spread the soup so it covers most of the beef. There’s no need to stir; this is a true dump-and-go recipe.

Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or until the beef is very tender and easily falls apart with a fork. If you’re short on time, cook on HIGH for 4 to 5 hours, but low and slow gives the most melt-in-your-mouth texture.

Once the beef is tender, give everything a gentle stir to fully combine the soups, seasoning, and cooking juices into a smooth, glossy brown gravy.

Taste the gravy and add salt and pepper if needed, keeping in mind the soup mix is already salty. Spoon the beef tips and gravy over mashed potatoes, noodles, or rice and serve hot.

If your family likes a thicker gravy, whisk 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the slow cooker during the last 30 minutes of cooking, then turn the heat to HIGH until the sauce thickens. For a milder flavor for picky eaters, use regular cream of mushroom soup instead of beefy mushroom, and you can cut the onion soup mix down to 3/4 of the packet. If someone in your house isn’t a mushroom fan, cream of chicken soup works surprisingly well and still gives a rich sauce. To stretch the meal, add an extra half can of soup plus a splash of water and serve over more starch, like a big pot of noodles or rice. For a bit of extra depth (for adults), you can add a splash of Worcestershire sauce or a teaspoon of garlic powder without really changing the 3-ingredient spirit of the recipe. Leftovers reheat nicely on the stovetop over low heat with a spoonful of water or broth stirred in to loosen the gravy.