Throw a raw beef brisket in the slow cooker and 3 other ingredients to get a meal so delicious your family will be begging for more!

This 4-ingredient slow cooker BBQ brisket is the kind of no-fuss, no-fancy-gadgets supper that has fed farm families for generations. You start with a big raw beef brisket laid right in the bottom of the slow cooker, pour on just three simple pantry ingredients, and let time and low heat do the rest. It reminds me of the church potlucks and harvest suppers I grew up with here in the rural Midwest—deep, smoky-sweet flavor, tender meat you can pull apart with a fork, and a smell that brings everyone wandering into the kitchen asking when dinner will be ready. It’s the kind of meal you can put on in the morning and forget about until it’s time to gather around the table.

Serve this BBQ brisket piled high on soft sandwich buns with a scoop of creamy coleslaw right on top or on the side. It’s also wonderful sliced and served with mashed potatoes or buttered egg noodles to catch all those juices. Add simple sides like baked beans, corn on the cob, green beans, or a crisp garden salad. For a true Midwestern-style plate, finish with dill pickles and a few pickled onions, and pass extra BBQ sauce at the table for anyone who likes things extra saucy.

Servings: 8-10

1 whole raw beef brisket (4 to 5 pounds), trimmed of excess hard fat

Place the raw beef brisket directly into the bottom of the slow cooker, fat side up if there is a fat cap. The brisket should rest flat against the ceramic insert, just like you would lay it in a roasting pan.

Scatter the sliced onion evenly over and around the brisket, tucking some down along the sides so they cook in the juices.

In a small bowl or measuring cup, whisk together the barbecue sauce and beef broth until well combined. Pour this mixture evenly over the brisket and onions, making sure the top of the meat is coated. The brisket does not need to be fully submerged; it will release its own juices as it cooks.

Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or until the brisket is very tender and can be easily pulled apart with a fork. Avoid lifting the lid during cooking so the heat stays consistent.

When the brisket is done, carefully transfer it to a large cutting board or platter, letting the juices drip back into the slow cooker. Let the meat rest for about 10 to 15 minutes so it’s easier to slice or shred.

While the brisket rests, skim excess fat from the surface of the cooking liquid in the slow cooker with a spoon. If you like a thicker sauce, you can ladle some of the liquid into a saucepan and simmer it on the stove for 5 to 10 minutes to reduce slightly.

Slice the brisket across the grain into thin slices, or use two forks to pull it into big, tender shreds. Return the sliced or shredded meat to the slow cooker and toss gently with the warm BBQ-onion sauce so every piece is coated.

Taste and adjust seasoning if needed by adding a little extra barbecue sauce or a pinch of salt. Keep the brisket on the WARM setting until you’re ready to serve, then spoon generously onto plates or buns with plenty of sauce and onions.

For a smokier flavor, choose a smoked-style barbecue sauce or add a few drops of liquid smoke to the sauce mixture before pouring it over the brisket. If your family likes a bit of heat, stir in 1 to 2 teaspoons of crushed red pepper flakes or a spoonful of hot sauce with the BBQ sauce and broth. You can also use a sweet-and-spicy BBQ sauce to change the character of the dish without adding extra ingredients. For a slightly richer flavor, replace half of the beef broth with strong brewed coffee or cola—both are old Midwestern tricks for tender, flavorful brisket. If you prefer a leaner dish, trim more of the visible hard fat from the brisket before cooking, and be sure to skim the fat from the cooking liquid well. Leftover brisket keeps well: cool it quickly, store in shallow containers, and refrigerate within 2 hours of cooking; use within 3 to 4 days, or freeze for up to 2 to 3 months. Always reheat leftovers to at least 165°F (74°C) before serving. When handling raw beef, wash your hands, cutting boards, and knives with hot, soapy water, and keep raw meat separate from ready-to-eat foods to avoid cross-contamination. If your brisket is especially large and doesn’t fit flat in your slow cooker, you can cut it into two pieces so it sits snugly against the bottom and cooks evenly.