Dump a raw sirloin tip roast in the slow cooker alongside 4 more simple items to get a meal so decadent your friends will insist on having the recipe.

This is the kind of slow cooker supper that fits right into a June day on the farm: you drop a raw sirloin tip roast into the crock, pour in four more simple things, and let it putter away while you’re out in the garden or on the road. By suppertime, you’ve got tender beef in a golden, buttery gravy that tastes like you fussed all afternoon. It reminds me of the church basement potlucks I grew up with in the Midwest—simple pantry ingredients, nothing fancy, but somehow everyone ends up asking for the recipe.

Serve this roast sliced or shredded with a big spoonful of that bright yellow gravy over the top. It’s lovely over mashed potatoes, buttered egg noodles, or simple white rice. Add a green side—steamed green beans, a tossed salad, or sliced garden tomatoes with a little salt—and some crusty bread or dinner rolls for mopping up the sauce. A dish of sliced pickles or a tangy coleslaw on the side gives a nice bite against the rich, buttery beef.

Servings: 6

3 to 3 1/2 pound raw sirloin tip roast

Place the raw sirloin tip roast in the center of a large slow cooker, fat side up if it has a fat cap. The roast should sit flat with room around it for the liquid.

In a medium bowl, whisk together the condensed cream of chicken soup, dry ranch dressing mix, and dry au jus gravy mix until mostly smooth and combined. The mixture will be thick and a bright yellow-gold color from the soup and seasonings.

Pour the soup and seasoning mixture evenly around and over the roast, letting it run down to the bottom of the slow cooker so the meat is surrounded by that golden liquid.

Lay the sliced butter pieces over the top of the roast and on the surface of the soup mixture around it. As it cooks, the butter will melt into the sauce, making a rich, decadent gravy.

Cover the slow cooker with the lid. Cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the sirloin tip roast is very tender and easily pulls apart with a fork. Do not lift the lid frequently, as that releases heat and lengthens cooking time.

Once the roast is tender, taste the gravy and adjust the seasoning if needed. Because the ranch and au jus mixes are salty, you may not need to add any extra salt. If you like, skim off any excess fat from the surface of the liquid with a spoon.

Transfer the roast to a cutting board and slice it across the grain, or use two forks to gently shred it into large pieces. Return the sliced or shredded beef to the slow cooker and stir it into the warm gravy so every piece is coated.

Serve the beef hot, spooning plenty of the bright yellow, buttery gravy over each portion. Store leftovers in the refrigerator in a covered container for up to 3 to 4 days, reheating gently on the stovetop or in the microwave with a splash of water or broth if needed to loosen the sauce.

For a little tang, add 1/4 to 1/2 cup of sliced pepperoncini peppers with a splash of their brine before cooking; they’ll mellow out and give the gravy a gentle zip without turning it truly spicy. If you prefer a deeper beef flavor, you can swap the cream of chicken soup for cream of mushroom or cream of celery, though the color will be a bit darker and less bright yellow. To stretch the meal, tuck a pound of scrubbed baby potatoes or thick carrot chunks around the roast before adding the soup mixture; just be sure they’re mostly submerged in the liquid so they cook through. If the gravy is richer than you like, thin it after cooking with a splash of low-sodium beef broth or even a bit of milk, warming and stirring until smooth. For a slightly thicker gravy, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the hot liquid in the slow cooker, then cover and cook on HIGH for 15 minutes until it thickens. Food safety tips: Always start with a fully thawed roast; do not put a frozen roast directly into the slow cooker, as it can spend too long at unsafe temperatures. Keep the lid on during cooking and do not use the WARM setting to cook from raw—use LOW or HIGH only. Leftovers should be cooled and refrigerated within 2 hours and reheated to steaming hot before serving.