Put a raw block of ground beef in the slow cooker and 2 other cheap items to get a dinner so delicious your friends will be begging for more.

This 3-ingredient slow cooker beef is the kind of no-fuss dinner that gets you through busy weeks and still feels a little special. You literally set a raw block of ground beef into the slow cooker, add two cheap pantry staples, and let the magic happen. By dinnertime, you’ve got tender, flavorful shredded-style beef that’s perfect for piling on buns or spooning over rice. It’s a budget-friendly, kid-approved meal that tastes like you fussed, even though you barely lifted a finger.

Serve this slow cooker beef piled high on toasted hamburger buns or over buttered rice with a side of steamed green beans or a simple salad. It’s also great tucked into tortillas for quick beef tacos, or spooned over mashed potatoes for a cozy, stick-to-your-ribs kind of plate. Put out toppings like shredded cheese, pickles, or sour cream so everyone can build their own plate just the way they like it.

Servings: 6

2 pounds ground beef (leave in 2 compact raw blocks if packaged that way)

Place the raw block (or blocks) of ground beef directly into the bottom of a 4- to 6-quart slow cooker, keeping the meat packed together rather than crumbling it. This helps it slowly cook and stay juicy.

Sprinkle the dry onion soup mix evenly over the top of the raw beef, trying to cover as much surface as you can. The seasoning will work its way down as everything cooks.

Spoon the condensed cream of mushroom soup over the seasoned beef. Spread it gently with the back of a spoon so most of the top surface is covered. Do not add water; you want it thick and rich.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours. During this time, keep the lid closed so the beef cooks evenly and stays moist.

After the first 2 hours of cooking, use a sturdy spoon or spatula to break the beef block into large chunks, stirring gently to mix it with the mushroom soup and seasonings. Replace the lid and continue cooking until the beef is fully browned and very tender.

Once the beef is cooked through (no pink remains and it reaches at least 160°F in the center), use a spoon to break it up into small crumbles or shreds, stirring until everything is coated in the creamy gravy that has formed.

Taste and adjust the seasoning if needed. If you like it a bit looser, you can stir in a splash of water or milk to thin the sauce slightly. Serve hot on buns, over rice, or however your family likes it best.

For picky eaters, you can swap the cream of mushroom soup for cream of chicken or cream of celery if they’re sensitive to mushroom pieces. If your family likes a little extra flavor, stir in 1 teaspoon of garlic powder or a small splash of Worcestershire sauce when you break up the beef halfway through cooking. To stretch the meal further, stir in a drained can of green beans or corn during the last 30 minutes of cooking. For a slightly lighter version, use 90% lean ground beef and skim off any excess fat with a spoon before serving. You can also use ground turkey instead of beef, but be sure to check doneness carefully since turkey must be cooked to 165°F. For a cheesier twist, sprinkle shredded cheddar over the finished beef, cover with the lid, and let it sit on WARM for about 10 minutes until melted, then serve on buns like sloppy joes. Food safety tips: Always start with fully thawed ground beef, never frozen, so it heats quickly and evenly in the slow cooker. Keep the lid on as much as possible to maintain a safe cooking temperature. Use a meat thermometer to ensure the beef reaches at least 160°F in the thickest part before serving. Refrigerate leftovers in a shallow container within 2 hours of cooking, and reheat thoroughly until steaming hot before eating.