My husband said this was better than any steakhouse. I just smiled and didn’t tell him how easy it was.

Prepare the beef: Pat the thick-sliced sirloin tip roast dry with paper towels. If it’s in one large piece, cut it into 1 to 1 1/2-inch thick slices or large chunks so the sauce can better surround each piece. This also helps it cook more evenly and become tender throughout.

Layer in the slow cooker: Place the beef slices or chunks in the bottom of a 5- to 6-quart slow cooker, spreading them out in an even layer as much as possible. It’s fine if they overlap slightly; they’ll shrink a bit as they cook.

Mix the smothering sauce: In a medium bowl, whisk together the condensed cream of mushroom soup, dry onion soup mix, and beef broth until mostly smooth and well combined. The mixture will be fairly thick—that’s what will turn into a rich, spoonable gravy.

Pour and coat: Pour the sauce mixture evenly over the beef in the slow cooker, making sure all of the pieces are at least partially covered. Use a spoon or spatula to nudge the sauce around so it seeps between the slices.

Slow cook: Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and can be easily pulled apart with a fork. Avoid lifting the lid too often; each peek releases heat and can lengthen the cooking time.

Adjust and serve: Once the beef is tender, taste the gravy and adjust with a splash of water or additional broth if it’s thicker than you’d like. If it needs more depth, a small pinch of black pepper is usually enough, as the soup mix already contains plenty of salt and aromatics. Serve the smothered beef hot, spooning plenty of gravy over each portion.

Because this recipe is intentionally minimalist, it’s easy to customize without losing its core comfort-food character. For a deeper, more savory flavor, deglaze a hot skillet with 1/4 cup dry red wine and a splash of the beef broth after quickly searing the sirloin slices on both sides; then add those browned pieces and the deglazing liquid to the slow cooker. If you’d like more vegetables built in, scatter 1 to 2 cups of sliced mushrooms, onions, or carrots over the beef before pouring on the sauce. You can also swap the cream of mushroom soup for cream of celery or cream of onion for a slightly different profile. For a more pronounced herb note, add a teaspoon of dried thyme or Italian seasoning to the sauce mixture. If you prefer a thicker gravy, whisk 1 tablespoon cornstarch with 2 tablespoons cold water, stir it into the hot sauce in the slow cooker about 20 minutes before serving, and let it cook on HIGH until the gravy lightly thickens. Finally, if sodium is a concern, choose low-sodium broth and a reduced-sodium condensed soup, and taste before adding any extra salt—onion soup mix is flavorful and can be quite salty on its own.