Pour brown gravy over raw cube steaks, paired with 3 other ingredients, into slow cooker for a hearty weeknight dinner that’s the first thing I suggest when I don’t want to cook

Ingredients
1.5 to 2 pounds cube steak (about 4 pieces)
2 (10.5-ounce) cans condensed brown gravy or brown gravy sauce
4 medium russet or yellow potatoes, peeled and sliced 1/2-inch thick
1 large yellow onion, sliced
1 packet (1 ounce) dry onion soup mix
Directions
Lightly grease the inside of a 5- to 6-quart slow cooker with a bit of oil or cooking spray for easier cleanup.
Spread the sliced potatoes in an even layer on the bottom of the slow cooker, then scatter the sliced onion over the potatoes.
Lay the raw cube steaks in a single layer over the onions and potatoes. It’s fine if they overlap a little, but try to keep them mostly flat so they cook evenly.
Sprinkle the dry onion soup mix evenly over the top of the raw cube steaks.
In a bowl or large measuring cup, whisk the condensed brown gravy with about 1/2 to 1 cup of water until smooth and pourable. You want it thick but not pasty.
Pour the brown gravy mixture evenly over the raw cube steaks, letting it seep down around the potatoes and onions. The meat should be mostly covered in gravy, as in a cozy blanket.
Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the cube steaks are very tender and the potatoes are soft when pierced with a fork.
Taste the gravy and adjust seasoning if needed with a little salt and black pepper. The onion soup mix and gravy are usually salty enough, so taste before adding more.
Serve the cube steaks hot, spooning plenty of the brown gravy and tender onions and potatoes over each serving.