My brother shared this ridiculously easy savory hack that saved him during his broke college days. Just 4 ingredients yield the most tender savory bit

Directions

In a skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until fully browned and no pink remains, 6–8 minutes. Drain off excess fat if there is a lot—it will keep the finished gravy from feeling greasy.

Transfer the browned beef to the slow cooker crock, spreading it in an even layer across the bottom.

Add the condensed beefy mushroom soup and the dry onion soup mix to the slow cooker. Stir everything together until the beef is well coated and the soup mix is evenly distributed, forming a thick, pale brown base that will cook down into a rich gravy.

Cover and cook on LOW for 4–5 hours or on HIGH for about 2–2½ hours, until the mixture is hot, bubbly, and darker brown, with the onion soup mix fully dissolved into the gravy.