Dad's Sunday Special: Just 3 ingredients. I make this on weekends when I want a rich, stick-to-your-ribs supper without spending my day standing at the stove.

This 3-ingredient slow cooker beef is my version of a true Dad-style Sunday supper: big on comfort, low on effort. It uses tender beef tips and a simple creamy sauce that turns golden-brown and velvety as it bubbles away all afternoon. I started making this on weekends when I wanted that rich, stick-to-your-ribs feeling without babysitting a pot on the stove, and it’s become a regular in our little Midwestern kitchen—especially on cold days when everyone’s in and out of the house and dinner needs to take care of itself.

Serve these tender beef tips and creamy golden gravy over a big scoop of mashed potatoes, buttered egg noodles, or white rice so all that sauce has something to soak into. On the side, I like simple steamed green beans or a bag of frozen mixed veggies tossed with a little butter and salt. A green salad with ranch dressing keeps it feeling like a classic Sunday meal. If you’ve got hungry teenagers, add some warm dinner rolls or buttered toast to mop up every last bit of the sauce.

Servings: 6

2 1/2 to 3 pounds raw beef tenderloin tips, trimmed and cut into bite-size pieces

Lightly grease the inside of a 5- to 6-quart slow cooker with a bit of cooking spray or oil so cleanup is easier later.

Add the raw beef tenderloin tips to the slow cooker in an even layer, breaking up any pieces that are stuck together so they cook evenly.

In a medium bowl, stir together the condensed cream of mushroom soup and the dry onion soup mix until you have a smooth, thick mixture.

Pour the soup mixture over the beef tips, using a spatula to spread it so all of the meat is covered in a thick blanket of sauce.

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 beef tips are very tender and the sauce is bubbling around the edges and has turned a creamy golden-brown color.

Once cooked, gently stir the beef and sauce together to coat every piece. Taste and add a pinch of salt or black pepper only if needed, since the soup and onion mix are already seasoned.

Turn the slow cooker to WARM and let the beef sit for 10 to 15 minutes to thicken slightly, then serve the beef tips and plenty of the velvety sauce over mashed potatoes, noodles, or rice.

If your family doesn’t love mushrooms, you can swap the cream of mushroom soup for cream of chicken or cream of celery soup; the sauce will still turn thick, creamy, and golden as it cooks. For a milder onion flavor, use only half the packet of onion soup mix. If you like a little extra richness, stir in 1 to 2 tablespoons of sour cream or plain Greek yogurt at the very end (off the heat) to make the sauce even silkier. For picky eaters, serve the beef and sauce separately from the starch so they can decide how much to mix together, or slice the beef tips smaller so they’re more bite-size. You can also add a bag of frozen peas and carrots in the last 30 minutes of cooking for a built-in veggie side, as long as it doesn’t push you beyond the capacity of your slow cooker. Food safety tips: Always start with raw beef that has been kept refrigerated at or below 40°F and use it before the “use by” date. Do not thaw frozen beef on the counter; thaw overnight in the refrigerator. Make sure the slow cooker is set to LOW or HIGH as directed, and avoid lifting the lid too often so the temperature stays in the safe zone. The beef should reach at least 145°F internally, though it will usually go higher in a slow cooker. Refrigerate leftovers within 2 hours of cooking in shallow containers and use within 3 to 4 days, reheating until steaming hot before serving.