Pour onion soup mix and these 3 ingredients over sirloin tips into a slow cooker for an old fashioned meal that never goes out of style

This slow cooker 4-ingredient poor man's beef tips is one of those old fashioned, no-fuss dinners that totally earns its spot in the regular rotation. It leans on a packet of onion soup mix for big, nostalgic flavor and turns basic sirloin tips into tender, gravy-coated bites with almost no effort. You literally pour onion soup mix and three pantry ingredients over raw sirloin tips in the slow cooker, turn it on, and walk away. It reminds me of the kind of cozy church potluck or weeknight meal a lot of us in the Midwest grew up with—simple, hearty, and budget-friendly.

Serve these beef tips right over a big scoop of creamy mashed potatoes, buttered egg noodles, or steamed white rice so all that savory onion gravy has something to soak into. Add a simple veggie on the side—frozen peas, green beans, or roasted carrots work great and don’t add much prep time. If you like a little crunch, a green salad with a tangy vinaigrette helps cut through the richness. Leftovers reheat well in the microwave, so I’ll often pack them in meal prep containers with rice and a handful of frozen mixed veggies for easy lunches.

Servings: 4

2 pounds beef sirloin tips, trimmed

Place the raw sirloin tips in an even layer on the bottom of a 4- to 6-quart slow cooker. It’s okay if they overlap a bit, but try not to pile them too high in one spot.

Sprinkle the dry onion soup mix evenly over the top of the sirloin tips, just like in those classic pour-and-go recipes. Make sure most of the meat has a light coating of the mix.

In a medium bowl, whisk together the condensed cream of mushroom soup, beef broth, and Worcestershire sauce until mostly smooth and combined. It doesn’t have to be perfect—just no big clumps.

Pour the soup mixture evenly over the sirloin tips and onion soup mix in the slow cooker, making sure all the meat is at least partially covered in liquid.

Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the sirloin tips are very tender and the sauce has thickened into a gravy-like consistency.

Once cooked, give everything a gentle stir to coat the beef tips in the onion gravy. Taste and add a pinch of salt and black pepper if needed, keeping in mind the onion soup mix is already salty.

Serve the beef tips and plenty of gravy over mashed potatoes, egg noodles, or rice. Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days, reheating gently on the stovetop or in the microwave until steaming hot.

For a creamier gravy, stir in 1/4 to 1/2 cup of sour cream at the very end of cooking with the slow cooker turned to WARM; don’t boil it or it may curdle. If you like mushrooms, add 1 to 2 cups of sliced fresh mushrooms over the sirloin tips before sprinkling on the onion soup mix. You can also bulk this up with sliced onions or baby carrots layered under or over the meat—just know they may add a bit of extra moisture, making the gravy slightly thinner. If you prefer a thicker gravy, whisk 1 tablespoon cornstarch with 1 tablespoon cold water, stir it into the hot liquid in the slow cooker during the last 20 to 30 minutes on HIGH, and let it cook until thickened. For a lighter version, you can use reduced-fat cream of mushroom soup and trim visible fat from the beef. If sirloin tips are pricey, stew meat or chuck roast cut into chunks will also work; they may just need the longer end of the cooking time to get truly tender. Food safety tips: Always start with fresh, properly refrigerated beef and keep it chilled until you’re ready to add it to the slow cooker. Don’t partially cook the beef ahead of time and then let it sit at room temperature. Make sure your slow cooker is at least half full but not more than two-thirds full so it heats safely and evenly. Cook on LOW or HIGH as directed without frequently removing the lid, since that drops the temperature and can extend the time food spends in the “danger zone.” Leftovers should be cooled quickly and refrigerated within 2 hours, and always reheat until steaming hot before eating.