My husband begs for this hearty dinner on cold nights. The meat is so tender you don’t even need a knife. Just 4 ingredients for the best gravy ever.

For a deeper, more old-fashioned flavor, you can brown the beef tips in a hot skillet with a little oil before adding them to the slow cooker; it’s not required, but it adds a nice caramelized taste. If you like extra mushrooms, go ahead and double the sliced mushrooms for a heartier sauce. To stretch the gravy for a bigger family, stir in an additional can of cream of mushroom soup and a splash (about 1/2 cup) of water or beef broth. For a creamier finish, stir in 1/4 to 1/2 cup of sour cream right at the end of cooking, then warm through without boiling. If sodium is a concern, choose low-sodium condensed soup and a reduced-sodium onion soup mix. You can also make this with chuck roast cut into chunks instead of stew meat; it becomes incredibly tender. Leftovers keep well in the refrigerator for up to 3 days and reheat beautifully in a saucepan over low heat or in the microwave, making them perfect for an easy second-night supper over toast or baked potatoes.