Toss raw beef oxtails in the crock and 2 extra ingredients to get a supper so delicious your husband will be begging for more.

This 3-ingredient slow cooker oxtail is the kind of cozy, stick-to-your-ribs supper that makes the whole house smell amazing with almost no effort. You literally toss raw beef oxtails into the crock with just two pantry ingredients, turn it on, and walk away. By dinnertime, you’ve got rich, fall-off-the-bone meat in a silky gravy that tastes like you fussed all afternoon. It’s the kind of comforting, old-fashioned dish that feels right at home in a small-town kitchen and is perfect for feeding a hungry family after a busy day.

Serve these tender oxtails over a big scoop of creamy mashed potatoes, buttered egg noodles, or steamed white rice so all that rich gravy has something to soak into. Add a simple green side—like roasted green beans, steamed broccoli, or a tossed salad—to balance the meal. Warm dinner rolls or cornbread are wonderful for sopping up the juices. For a cozy Sunday-style spread, pair with coleslaw and sweet corn. Leftovers are delicious the next day tucked into baked potatoes or served over toast for an easy lunch.

Servings: 4

3–4 pounds raw beef oxtails, trimmed of excess surface fat if needed

Place the raw beef oxtails in a single, snug layer on the bottom of your slow cooker. This should look like a close-up, top-down shot of the oxtails nestled neatly in the crock. If there are any very large pieces, place them around the edges so they cook evenly.

In a medium bowl, stir together the condensed cream of mushroom soup and the dry onion soup mix until well combined. The mixture will be thick and flavorful—this is your simple gravy base.

Pour the soup mixture evenly over the oxtails, using a spatula to spread it so all the meat is coated. Do not add extra water; the oxtails will release juices as they cook and thin the sauce into a rich gravy.

Cover the slow cooker with the lid and cook on LOW for 8–10 hours, or on HIGH for 4–5 hours, until the oxtails are very tender and the meat is pulling away from the bone. Older, larger oxtails may need the longer end of the cooking time.

Once cooked, carefully skim off any excess fat that has risen to the top of the sauce with a spoon. Gently stir the gravy around the oxtails to combine.

Taste the gravy and adjust seasoning only if needed; the onion soup mix is usually salty enough on its own. Serve the oxtails hot, spooning plenty of the gravy over each portion.

For a slightly lighter dish, you can trim more visible surface fat from the raw oxtails before adding them to the slow cooker, or chill the finished dish and scrape off the hardened fat from the top before reheating and serving. If your family doesn’t love mushrooms, you can swap the cream of mushroom soup for cream of chicken or cream of celery—both still give you a rich, comforting gravy with the same easy method. For extra depth of flavor, you can add a splash (2–3 tablespoons) of Worcestershire sauce or soy sauce to the soup mixture, or toss in a bay leaf and a few whole peppercorns before cooking (just remove them before serving). Picky eaters often enjoy this best when served over something familiar like mashed potatoes or buttered noodles, with the meat pulled off the bone for them. If you prefer a thicker gravy, after cooking, remove the oxtails to a plate and whisk 1 tablespoon cornstarch into 2 tablespoons cold water, then stir that slurry into the hot sauce in the slow cooker, cover, and cook on HIGH for 10–15 minutes until thickened, then return the oxtails. FOOD SAFETY TIPS: Always start with fully thawed oxtails; do not put frozen meat directly into the slow cooker, as it can stay too long in the temperature “danger zone.” Keep the lid on while cooking to maintain a safe, steady temperature. Leftovers should be cooled quickly, stored in the refrigerator within 2 hours, and eaten within 3–4 days, or frozen for longer storage. Reheat leftovers thoroughly until steaming hot before serving.