Dump raw beef oxtails in the crock pot and 3 other pantry staples transform into something so good your husband will be asking when you're making it again

This 4-ingredient slow cooker beef oxtail recipe is the kind of cozy, hands-off dinner that makes a busy day feel a little easier. You literally dump raw beef oxtails into the crock pot, add three pantry staples, and let the slow cooker do its magic. By dinnertime, the meat is fall-off-the-bone tender and the rich, savory gravy tastes like you fussed over it all afternoon. It’s the kind of comfort food that makes the whole house smell amazing and has your husband asking when you’re making it again.

Serve these slow-cooked oxtails spooned over fluffy mashed potatoes, buttered egg noodles, or simple white rice so all that rich gravy has something to soak into. Add a green vegetable on the side, like steamed green beans, roasted carrots, or a simple salad, to balance the richness. Warm dinner rolls or crusty bread are perfect for mopping up the last bit of sauce. This dish also reheats beautifully, so leftovers make a cozy lunch the next day.

Servings: 4

3 to 3 1/2 pounds raw beef oxtails, meaty pieces

Place the raw beef oxtails in a single layer on the bottom of a 5- to 6-quart slow cooker. It’s fine if they overlap slightly, but try to keep the meatiest pieces on the bottom so they sit in the juices as they cook.

In a medium bowl, whisk together the condensed cream of mushroom soup, dry onion soup mix, and beef broth until mostly smooth. It doesn’t have to be perfect; just break up any big clumps.

Pour the soup mixture evenly over the oxtails, making sure most of the meat is coated. Use a spatula or spoon to gently spread the mixture if needed, but you don’t need to stir.

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 oxtails are very tender and the meat is pulling away from the bone. Cooking on LOW gives the best texture and deeper flavor.

Once the oxtails are tender, carefully skim off any excess fat from the surface of the sauce with a spoon. Gently stir the sauce around the oxtails to combine everything into a rich gravy.

Taste the sauce and adjust if needed. If you like, you can add a pinch of salt or black pepper, but the soup and onion mix are usually salty enough on their own.

Serve the oxtails hot, spooning plenty of the gravy over each serving. Remove bones as you eat, or you can pull the meat off the bones in the crock pot and return it to the sauce for easier serving, especially for kids.

If your family is sensitive to salt, choose low-sodium beef broth and a reduced-sodium condensed soup, then taste before adding any extra salt. For a slightly thicker gravy, stir 1 tablespoon of cornstarch into 2 tablespoons of cold water and mix that into the slow cooker during the last 30 minutes of cooking, with the lid slightly ajar. To add a bit of sweetness and depth, you can stir in 1 to 2 teaspoons of Worcestershire sauce or ketchup along with the broth. For picky eaters, pull the meat off the bones once it’s cooked and return just the meat to the sauce so it looks more like shredded roast beef over potatoes or noodles. You can also toss in a handful of baby carrots or quartered potatoes under the oxtails at the beginning for a one-pot meal, just know this technically adds more ingredients beyond the basic four. FOOD SAFETY TIPS: Keep the oxtails refrigerated until you’re ready to cook, and never leave raw meat sitting out at room temperature for more than about 30 minutes. Place the oxtails in the slow cooker cold; do not partially cook them and then cool before adding to the crock pot, as that can encourage bacterial growth. Always cook oxtails until they are very tender and reach a safe internal temperature of at least 160°F (71°C), though they will usually be much higher by the time they are fall-off-the-bone. Refrigerate leftovers within 2 hours of cooking, store in a covered container for up to 3 to 4 days, and reheat until piping hot before serving.