Memorial Day Magic: Just 3 ingredients. I make it when I want the main dish handled hours ahead so I can focus on my guests and the sunshine.

This 3-ingredient slow cooker BBQ beef is my go-to Memorial Day magic trick when I want the main dish totally handled hours ahead so I can be outside with my guests and soak up the sunshine. It starts with already cooked, shredded beef, so there’s no fussing with searing or long oven time—just stir, set, and walk away. By the time everyone’s hungry, the meat is glistening in a thick, sticky, mahogany BBQ glaze that tastes like you worked all day, even though the slow cooker quietly did the work for you.

Pile this saucy BBQ beef high on soft hamburger buns or toasted brioche rolls, and spoon a little extra sauce over the top so it drips down into every bite. It’s wonderful with classic picnic sides like creamy coleslaw, corn on the cob, baked beans, or a simple green salad. For a family-style spread, I like to set out a big bowl of the beef in the slow cooker on warm, then surround it with slider buns, pickles, and a bowl of shredded cheese so everyone can build their own sandwiches. Leftovers are great tucked into quesadillas, spooned over baked potatoes, or served with mac and cheese for an easy second-night meal.

Servings: 6-8

2 to 2 1/2 pounds cooked shredded beef (chuck roast, pot roast, or leftover roast, well-shredded)

Add the cooked shredded beef to a 4- to 6-quart slow cooker, breaking up any large clumps with a fork so the strands are loose and fibrous.

Pour the barbecue sauce and beef broth over the shredded beef. Stir gently until all of the meat is coated and you have a loose, saucy mixture. It should look a bit wetter than you want the final dish, since it will thicken as it cooks.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours, until the beef is steaming hot all the way through and the sauce has thickened into a glossy, sticky, mahogany glaze. Stir once or twice during cooking if you’re nearby, breaking up any remaining clumps so everything gets evenly sauced.

If the sauce is still thinner than you’d like near the end of the cooking time, remove the lid and cook on HIGH for an additional 15 to 30 minutes, stirring occasionally, until the liquid reduces and clings to the meat. If it ever looks too thick or starts to catch on the bottom, stir in a splash more broth or water.

Once the beef is hot and glazed, taste and adjust if needed by adding a spoonful more barbecue sauce for sweetness or a pinch of salt if your sauce is mild. Turn the slow cooker to WARM for serving, keeping the lid on so the meat stays juicy.

Serve the BBQ beef straight from the slow cooker, giving it a good stir right before guests dig in so every bite is coated in that rich, sticky sauce.

For picky eaters, choose a milder, sweeter barbecue sauce and skip any spicy versions. You can also stir in a small handful of shredded mild cheddar or mozzarella right before serving to make the beef extra kid-friendly and cheesy. If you like a bit of heat, add a teaspoon of crushed red pepper flakes or a splash of hot sauce along with the barbecue sauce (this would be a fourth ingredient, so keep it optional and add only to individual portions if you want to stick to the 3-ingredient base). For a tangier twist, use a vinegar-based BBQ sauce or mix half sweet, half smoky sauce. To make this more budget-friendly, use leftover pot roast or any cooked roast beef you have on hand; just be sure to trim off excess fat before shredding so the finished dish isn’t greasy. For sandwiches, serve on slider buns for kids and full-size rolls for adults. For a gluten-free option, use a certified gluten-free BBQ sauce and serve the beef over baked potatoes, rice, or in lettuce wraps instead of buns. Food safety tips: Always start with fully cooked beef that has been cooled and stored properly. Leftover roast should be refrigerated within 2 hours of cooking and used within 3 to 4 days, or frozen for longer storage. When reheating in the slow cooker, make sure the beef reaches an internal temperature of at least 165°F before serving. If using frozen cooked shredded beef, thaw it in the refrigerator overnight before adding it to the slow cooker, rather than thawing at room temperature. Keep the slow cooker on WARM during serving and refrigerate leftovers within 2 hours; reheat leftovers thoroughly before eating.