Put raw beef patties in the slow cooker and 3 other ingredients to get a meal so delicious your friends will be begging for more at your next potluck.

This 4-ingredient slow cooker Salisbury steak is my kind of weeknight magic: you literally stack raw frozen or thawed beef patties in the slow cooker, pour three pantry-friendly ingredients over the top, and let it do its thing while you’re at work. You come home to tender, gravy-smothered patties that taste like classic Salisbury steak with almost zero effort. It’s perfect for potlucks, busy nights, or those times you promised to bring a main dish and suddenly realize you only have 10 minutes to throw it together.

These slow cooker Salisbury steak patties are amazing over a big scoop of mashed potatoes or buttered egg noodles so they can soak up all that rich onion-mushroom gravy. If I’m taking this to a potluck, I’ll keep it simple with a bagged salad and some warm dinner rolls. At home, I love serving it with roasted green beans, steamed broccoli, or a quick side of frozen mixed veggies. If you’re watching carbs, spoon the patties and gravy over cauliflower mash or a bed of sautéed cabbage.

Servings: 6

6 raw beef hamburger patties (about 4 ounces each, fresh or frozen)

Arrange the raw beef patties in a single, snug layer in the bottom of a 5- to 6-quart slow cooker. It’s okay if they touch slightly, but try not to overlap them so they cook evenly and soak up the gravy. If your slow cooker is smaller, you can stand a few patties slightly on edge around the sides.

In a medium bowl, whisk together the condensed cream of mushroom soup, dry onion soup mix, and beef broth or water until mostly smooth and well combined. This mixture will be your rich Salisbury-style gravy.

Pour the soup mixture evenly over the raw patties in the slow cooker, making sure every patty is coated. Use a spatula or spoon to spread the mixture so it covers the tops and runs down between the patties.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the beef patties are cooked through. The internal temperature of the patties should reach at least 160°F (71°C). The gravy will be bubbling and slightly thickened.

Once cooked, gently stir around the edges and between the patties to mix some of the cooking juices into the gravy, being careful not to break the patties apart. If you’d like a thicker gravy, you can remove the patties to a plate and let the gravy simmer on HIGH with the lid off for 10 to 15 minutes, then return the patties to the slow cooker.

Serve the Salisbury steak patties hot, spooning plenty of the onion-mushroom gravy over the top. They’re best served over mashed potatoes, egg noodles, or rice so none of that flavorful sauce goes to waste.

For a richer flavor, use 80/20 ground beef patties; for a lighter version, you can swap in lean beef or even turkey patties, but be aware that leaner meat can be slightly drier, so don’t overcook and keep them well-covered in gravy. If your patties are frozen, you can still put them directly into the slow cooker as long as they’re separated (not stuck together in a big block); just be sure to cook on LOW for the full 7 hours and confirm they reach 160°F. To add more texture without extra ingredients, brown the patties quickly in a skillet before placing them in the slow cooker—this adds a deeper, beefier flavor, though it’s totally optional. You can also swap one can of cream of mushroom soup for cream of onion or cream of celery to change up the flavor while keeping it a true 4-ingredient recipe. If you like a bit of tang, stir 1 to 2 teaspoons of Worcestershire sauce into the soup mixture (this technically adds a fifth ingredient, but it’s a nice upgrade if you’re not strict about the count). For thicker gravy, mix 1 tablespoon cornstarch with 1 tablespoon cold water and whisk it into the hot gravy at the end, then cook on HIGH with the lid off for 10 minutes. Food safety tips: Always wash your hands and any surfaces or utensils that touch the raw patties. Do not leave raw beef sitting out at room temperature for long; get it into the slow cooker promptly. Because you’re starting with raw ground beef, it’s important to cook on LOW or HIGH long enough to reach a safe internal temperature of 160°F (71°C). If transporting this dish to a potluck, keep it in the warm setting of the slow cooker or transfer to an insulated carrier so it stays hot until serving.