Dump a raw sirloin tip roast in the slow cooker and 2 other ingredients get a meal so delicious your friends will be begging for more.

This 3-ingredient slow cooker sunny day sirloin is the kind of set-it-and-forget-it meal that makes busy days feel a little brighter. You literally just dump a raw beef sirloin tip roast into the slow cooker with two simple pantry ingredients, then let it slowly transform into tender, sliceable, gravy-coated beef. It’s perfect for potlucks, Sunday dinners, or those nights when you want something that tastes like you fussed all day without actually doing much at all.

Serve this sunny day sirloin sliced or shredded with plenty of the tangy-sweet gravy spooned over the top. It’s wonderful over mashed potatoes, egg noodles, or rice, with a simple green veggie like steamed green beans or a tossed salad on the side. Warm dinner rolls or buttered bread are great for soaking up the extra sauce. For a more casual feel, pile the shredded beef onto toasted buns with a slice of cheese for easy sandwiches.

Servings: 6

1 (2 1/2 to 3 pound) raw beef sirloin tip roast, trimmed of excess surface fat

Place the raw beef sirloin tip roast in the bottom of a 4- to 6-quart slow cooker, fat side up if there is a fat cap. It should sit flat in a single piece in the center of the crock.

Sprinkle the dry onion soup mix evenly over the top and sides of the roast so it’s lightly coated with the seasoning.

Pour the French or Catalina salad dressing over the roast, letting it run down the sides and into the bottom of the slow cooker. Do not add extra water; the roast will release its own juices as it cooks.

Cover the slow cooker with the lid and cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the roast is very tender and easily pulls apart with a fork and the liquid has turned into a flavorful gravy.

Carefully transfer the cooked roast to a cutting board. Let it rest for 5 to 10 minutes, then slice it across the grain or shred it with two forks, depending on how your family likes it.

Skim any excess fat from the surface of the cooking liquid in the slow cooker, then stir the remaining sauce. Return the sliced or shredded beef to the slow cooker and toss gently in the warm gravy. Let it sit on WARM for 10 to 15 minutes so the flavors soak in before serving.

For a slightly less sweet version, use Italian dressing instead of French or Catalina; it will give the roast a tangier, herbier flavor that some kids prefer. If you want a bit of a kick for grown-ups, stir in 1 to 2 teaspoons of crushed red pepper flakes or a splash of hot sauce along with the dressing. You can also add 1 cup of thick-cut baby carrots or quartered onions around the roast before cooking for a built-in veggie side, just keeping in mind this adds to the volume but not the ingredient count for the main flavor base. For sandwiches, shred the beef completely and serve it on toasted hoagie rolls with provolone or Swiss cheese; let everyone ladle on extra gravy. To make the sauce thicker, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the hot cooking liquid, then cover and cook on HIGH for 10 to 15 minutes until slightly thickened. Food safety tips: Always start with a fully thawed sirloin tip roast; never put a frozen roast directly into the slow cooker, as it may stay too long in the temperature danger zone. Keep the lid on while cooking and avoid lifting it repeatedly, which can extend cooking time and keep the center of the roast at an unsafe temperature for longer. Use a meat thermometer to ensure the internal temperature of the roast reaches at least 145°F for safe consumption (though it will usually go higher for tenderness in a slow cooker). Refrigerate leftovers within 2 hours, store in a shallow container, and reheat to at least 165°F before serving again.