Put raw shaved beef steak in the slow cooker and 4 other ingredients to get a meal so delicious your friends will be begging for more.

This 5-ingredient slow cooker beef is the kind of weeknight recipe I lean on when I want something deeply flavorful with almost no effort. Using raw shaved beef steak means the meat cooks quickly and turns meltingly tender, soaking up a savory, slightly tangy sauce. Think of it as a streamlined, Midwestern-style braised beef—perfect for piling onto rolls, over mashed potatoes, or alongside simple vegetables—without a sink full of dishes or a long ingredient list.

Serve the shredded beef on soft sandwich rolls with sliced pickles for an easy crowd-pleaser, or spoon it over buttered egg noodles, rice, or mashed potatoes to catch all the juices. A crisp green salad or simple steamed green beans balance the richness nicely. Leftovers are great tucked into tortillas with a little shredded cheese, or reheated the next day and served with roasted vegetables for a low-fuss lunch.

Servings: 6

2 pounds raw shaved beef steak

Place the raw shaved beef steak in an even layer on the bottom of the slow cooker. It is fine if some pieces overlap; just avoid packing it too tightly.

In a small bowl or measuring cup, whisk together the beef broth, dry onion soup mix, and Worcestershire sauce until the soup mix is mostly dissolved.

Pour the broth mixture evenly over the shaved beef, making sure all of the meat is moistened. Use a spoon or tongs to gently nudge any dry spots so the liquid can reach them.

Dot the top of the beef with the pieces of butter, spacing them out so they melt and baste the meat as it cooks.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the beef is very tender and easily pulls apart with a fork. Cooking times can vary slightly depending on your slow cooker.

Once the beef is tender, use two forks to gently shred or separate the shaved beef directly in the slow cooker, stirring it into the cooking juices so every strand is coated in the sauce.

Taste and adjust seasoning if needed, adding a pinch of salt or a splash more Worcestershire sauce to brighten the flavor. Turn the slow cooker to WARM and let the beef sit for 10 to 15 minutes to absorb more of the juices before serving.

Serve the slow cooker shaved beef hot with your favorite sides, or pile onto rolls for sandwiches. Store leftovers in a covered container in the refrigerator and use within 3 to 4 days.

For a slightly sweeter, more Midwestern pot-roast style flavor, add 1 to 2 tablespoons of brown sugar to the broth mixture before pouring it over the beef. If you enjoy a bit of heat, stir in 1 teaspoon of crushed red pepper flakes or a few dashes of hot sauce along with the Worcestershire. To lean more Italian, swap the dry onion soup mix for 2 teaspoons of Italian seasoning and 1 teaspoon of garlic powder, and finish the cooked beef with a handful of chopped fresh parsley. For a French dip–style sandwich, use 1 1/2 cups beef broth instead of 1 cup, then serve the extra juices in small bowls for dipping. You can also add sliced onions or bell peppers on top of the beef before cooking, but note this will increase moisture and volume slightly. Food safety tips: Always start with raw shaved beef steak that has been refrigerated at or below 40°F (4°C) and has not been left out at room temperature for more than 2 hours (or 1 hour if above 90°F/32°C). Do not place frozen shaved beef directly into the slow cooker; thaw it completely in the refrigerator first so it passes through the temperature “danger zone” (40°F–140°F) quickly and cooks evenly. Make sure your slow cooker reaches and maintains a safe simmer—if your model runs cool, use the HIGH setting initially for 1 hour, then switch to LOW. Leftovers should be cooled quickly, stored in shallow containers, and refrigerated within 2 hours of cooking. Reheat leftovers to at least 165°F (74°C) before eating.