Throw a solid block of raw ground beef in the slow cooker and 3 other everyday items to get a dinner so tasty your husband will be begging for more.

This little slow cooker supper reminds me of the kind of meal my mother would throw together on a busy farm day: simple, hearty, and made from whatever was in the pantry. You literally set a solid block of raw ground beef in the slow cooker, add just three everyday items, and let time do the work. It’s the kind of no-fuss, stick-to-your-ribs Midwestern comfort food that has fed hungry husbands and kids for generations, and it’s especially handy on days when you’re too tired to fuss with browning or babysitting a skillet.

Serve this tender, saucy beef spooned over hot mashed potatoes, buttered egg noodles, or plain white rice so all those savory juices have something to soak into. A simple side of green beans, corn, or a tossed salad will round out the plate. Warm dinner rolls or a slice of buttered sandwich bread are perfect for mopping up the last of the gravy. It also tucks nicely into a soft bun for an easy open-faced sandwich with a few pickle slices on the side.

Servings: 4

2 pounds ground beef (kept in a solid block, not crumbled)

Place the solid block of raw ground beef flat in the bottom of a 4- to 6-quart slow cooker. Do not crumble it; just set it in as one piece so it looks like a neat brick of meat.

In a small bowl, stir together the condensed cream of mushroom soup, dry onion soup mix, and water until fairly smooth.

Pour the soup mixture evenly over the top of the ground beef block, spreading it gently with a spoon so the meat is well coated. Some sauce will run down around the sides, which is just fine.

Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for about 3 to 4 hours, until the beef is cooked all the way through and very tender.

About halfway through the cooking time, remove the lid and use a spatula or wooden spoon to break the beef block into large chunks, stirring it gently into the gravy. Replace the lid and continue cooking until the beef is fully done and easy to break into bite-size pieces.

When the beef is cooked through, break it up as finely or as chunky as you like, stirring well so every bit is coated in the rich onion-mushroom gravy. Taste and add a pinch of salt and black pepper if needed.

Turn the slow cooker to WARM and let the beef sit for 5 to 10 minutes to thicken slightly, then serve hot over mashed potatoes, noodles, or rice.

For a creamier, richer sauce, stir in 2 to 4 tablespoons of sour cream at the very end of cooking, just before serving. If your family prefers a little extra gravy, add up to 1/2 cup more water or a splash of beef broth along with the soup mixture at the start. You can also tuck in 1 to 2 cups of sliced mushrooms or a handful of frozen peas during the last hour of cooking for a bit of color and texture. For a slightly lighter version, you can use 90% lean ground beef and the “healthy” or low-sodium style of cream soup, then season to taste once it’s done. Leftovers reheat nicely in a skillet with a splash of water and make wonderful open-faced sandwiches on toast or buns with a slice of cheese melted over the top.