Dump a raw beef sirloin tip roast in the slow cooker and 4 extra items to get a meal so deeply flavorful the whole table will be asking for your secret.

This 5-ingredient slow cooker papa's proud plate leans on a classic Midwestern pot-roast idea but pares it down to the essentials. You start by simply placing a raw beef sirloin tip roast into the slow cooker, then add just four pantry-friendly items that melt into a deeply savory, almost mysteriously complex sauce. It’s the kind of set-it-and-forget-it meal that tastes like you hovered over the stove all afternoon, but really you just did a smart bit of prep before heading out the door.

Serve thick slices of the roast with plenty of the rich onion-mushroom gravy spooned over the top. It’s especially good over mashed potatoes, buttered egg noodles, or polenta, with something green on the side—steamed green beans, a simple salad, or roasted Brussels sprouts all work beautifully. A crusty loaf of bread is perfect for mopping up the juices, and if you enjoy wine, a medium-bodied red like a Merlot or Côtes du Rhône pairs nicely with the beefy, umami flavors.

Servings: 6

1 (2 1/2 to 3 pound) beef sirloin tip roast, raw

Place the raw beef sirloin tip roast in the bottom of the slow cooker, fat side up if there is a visible fat cap. This allows the fat to baste the meat as it cooks.

In a medium bowl, whisk together the condensed cream of mushroom soup, dry onion soup mix, beef broth, and Worcestershire sauce until mostly smooth and evenly combined.

Pour the soup mixture evenly over the roast, making sure the top and as much of the sides as possible are coated. It’s fine if some of the roast is not fully submerged; it will release juices as it cooks.

Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the roast is very tender and easily shreds with a fork. Cooking on LOW will give the most tender, evenly cooked result.

Once done, transfer the roast to a cutting board. Let it rest for about 10 minutes, then slice against the grain or gently shred with two forks, depending on your preference.

Skim any excess fat from the surface of the cooking liquid in the slow cooker. Stir the remaining liquid to form a smooth, savory gravy. If you’d like it thicker, you can simmer it in a saucepan on the stove for a few minutes to reduce.

Return sliced or shredded beef to the slow cooker and gently toss with some of the gravy, or arrange the meat on a serving platter and spoon the gravy generously over the top. Serve hot, passing extra gravy at the table.

For a slightly different flavor profile, you can swap the cream of mushroom soup for cream of celery or cream of onion, keeping the 5-ingredient structure intact. If you like a bit of tang, add 1 tablespoon of Dijon mustard to the soup mixture (this technically becomes a sixth ingredient, but it changes the character in a nice way). To stretch the meal, scatter large chunks of carrot and halved baby potatoes around the roast before pouring on the sauce—this turns it into a full one-pot dinner, though it will no longer be strictly 5 ingredients. If you prefer a leaner result, trim any large external fat from the sirloin tip roast before cooking, but leave a thin layer if you can for flavor and moisture. For a richer, more concentrated sauce, reduce the beef broth to 1/4 cup, understanding the gravy will be thicker and more intense. Food safety tips: Always start with a fully thawed roast; avoid cooking from frozen in the slow cooker, as it can keep the meat in the temperature danger zone (40°F to 140°F) too long. Keep the lid on the slow cooker during cooking to maintain a safe, even temperature, and ensure the internal temperature of the roast reaches at least 145°F for food safety (it will typically go higher for pot roast tenderness). Refrigerate leftovers within 2 hours of cooking and reheat to at least 165°F before serving.