Throw beef patties and mushrooms in the crock with gravy mix, and get a dinner so delicious it tastes like an old-school diner classic.

1 1/2 pounds ground beef (formed into 4–6 patties)
1 (10.5-ounce) can condensed cream of mushroom soup
1 (1-ounce) packet brown gravy mix
1/2 cup water

Shape the ground beef into 4–6 oval patties, pressing them a little thinner in the center so they cook evenly. Season lightly with salt and pepper if desired (optional, not counted as ingredients).

In a medium bowl, whisk together the condensed cream of mushroom soup, brown gravy mix, and water until smooth and well combined.

Lightly spray the slow cooker with nonstick cooking spray. Spoon a thin layer of the gravy mixture onto the bottom of the slow cooker.

Arrange the beef patties in a single layer (it’s okay if they overlap a bit). Pour the remaining gravy mixture evenly over the patties, making sure they’re mostly covered.

Cover and cook on LOW for 5–6 hours, or on HIGH for 2 1/2–3 hours, until the patties are cooked through and tender.

Taste the gravy and adjust seasoning with a little salt and pepper if needed. Serve the Salisbury steaks hot, spooning plenty of gravy over each patty.