My uncle swears this is the ultimate comfort meal. The meat is so incredibly tender and melts in your mouth covered in the richest savory sauce. Just 4 ingredients needed.

This slow cooker 4-ingredient poor man’s Salisbury steak is exactly the kind of cozy, no-fuss comfort meal my Midwestern family lives for. It’s basically tender, seasoned ground beef patties that cook low and slow in a rich brown gravy until they’re fall-apart soft and totally smothered in sauce. I call it “poor man’s” because it uses budget-friendly ground beef instead of fancy steak, but it still feels like a Sunday dinner. With only four ingredients and a dump-and-go method, it’s perfect for busy workdays when you want something that tastes like you fussed, but you definitely didn’t.

Serve these slow cooker Salisbury steaks right on a white plate with plenty of that glossy brown gravy spooned over the top. They’re amazing with buttery mashed potatoes or egg noodles to soak up all the sauce, plus a simple veggie like steamed green beans, corn, or a tossed salad. If you’re really leaning into comfort food, add some buttered bread or dinner rolls to mop up every last bit of gravy. Leftovers reheat well for lunch the next day, especially over rice.

Servings: 4

1 1/2 pounds ground beef (80/20 works best)

In a large bowl, add the ground beef and the dry stuffing mix. Use clean hands or a sturdy spoon to gently mix until the stuffing is evenly distributed through the meat. Don’t overwork it or the patties can get dense.

Divide the mixture into 6 to 8 equal portions, depending on how big you want the patties. Shape each portion into an oval or thick patty, pressing them just enough so they hold together but are still a little loose for a tender texture.

Lightly spray the inside of your slow cooker with nonstick cooking spray (optional, but helps with cleanup). Arrange the beef patties in the bottom of the slow cooker in a single layer as much as possible. It’s okay if they overlap slightly.

In a medium bowl or large measuring cup, whisk together the condensed beef gravy and the water until smooth and pourable. This thins the gravy just enough so it can simmer and soak into the meat while still ending up rich and thick.

Pour the gravy mixture evenly over the patties in the slow cooker, making sure each one gets covered. Use a spoon to nudge some gravy between the patties so it can run underneath as they cook.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the patties are cooked through, very tender, and the gravy is bubbling and glossy. The internal temperature of the patties should reach at least 160°F (71°C).

Once done, carefully lift the patties out with a wide spatula, as they will be very soft and may want to break apart. Place on plates and spoon plenty of the thick brown gravy over the top. Serve hot with your favorite sides.

To stretch this meal for a bigger family, you can make the patties a bit smaller and add an extra can of gravy plus a splash more water so there’s plenty of sauce. If you prefer a deeper flavor, use mushroom gravy instead of plain beef gravy, or stir a spoonful of Worcestershire sauce into the gravy before pouring it over the patties (this will technically add a fifth ingredient, but it’s a nice upgrade). For a slightly leaner version, you can use 90/10 ground beef, though the patties may be a bit less rich; avoid very lean ground meat like 93/7 or ground turkey unless you’re okay with a drier texture. If you want a thicker gravy at the end, remove the patties to a plate and let the gravy sit with the lid off on HIGH for 10 to 15 minutes, or stir in a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water and cook until thickened (again, this adds extra ingredients). For make-ahead prep, you can mix and shape the patties the night before, store them tightly covered in the fridge, and pop them straight into the slow cooker in the morning. Food safety tips: Always keep raw ground beef refrigerated until you’re ready to cook, and wash your hands, utensils, and any surfaces that touched raw meat with hot, soapy water. Use a food thermometer to ensure the patties reach at least 160°F (71°C) in the center. Cool leftovers quickly and refrigerate within 2 hours; reheat thoroughly until steaming hot before serving.