Place these patties in the slow cooker and add 3 other ingredients. You’ll get a meal so delicious your husband will ask for it every week.

Shape the ground beef into 6 oval patties, about 1/2–3/4 inch thick, pressing them firmly so they hold together. Season lightly with salt and pepper if you like, but it’s optional since the gravy mix has plenty of flavor.

Arrange the raw beef patties in a single, even layer on the bottom of your slow cooker insert. The patties should be nestled close together but not stacked, similar to how you’d line them up in a casserole dish.

In a medium bowl, whisk together the condensed cream of mushroom soup, brown gravy mix, and water until smooth and well combined. It will be thick—that’s what you want for a nice, hearty gravy.

Pour the soup and gravy mixture evenly over the patties in the slow cooker, making sure all of the meat is coated. Use a spatula to gently spread the mixture if needed so every patty is covered.

Cover the slow cooker with the lid and cook on LOW for 5–6 hours, or on HIGH for 2 1/2–3 hours, until the patties are cooked through and very tender. The gravy will thicken and deepen in flavor as it cooks.

Once done, carefully lift the patties out with a wide spatula so they don’t break apart, and spoon plenty of the mushroom gravy over the top. Taste the gravy and add a pinch of salt or pepper if needed before serving.