June Comfort: Just 4 ingredients. I throw this together in the morning and let it simmer all day so I can enjoy the summer sunshine.

This 4-ingredient slow cooker June comfort dish is my kind of summer cooking: toss everything in before work, walk away, and come home to tender, gelatinous protein nuggets (think beef shank or short ribs) bathing in a glossy, dark crimson sauce. It’s inspired by those low-and-slow Midwestern pot roast dinners, but simplified so you can spend your day outside instead of hovering over the stove. The long, gentle simmer turns tough, collagen-rich cuts into silky, spoon-tender bites that feel cozy enough for comfort food yet hands-off enough for sunny days.

Serve the saucy protein nuggets over creamy mashed potatoes, buttered egg noodles, or steamed rice to soak up every bit of the dark crimson sauce. A crisp green salad or simple steamed green beans balances the richness, and a slice of crusty bread is perfect for swiping the bottom of the slow cooker. If you’re eating outside, pile the nuggets into toasted buns like a rustic sandwich and spoon extra sauce on top.

Servings: 4

2 1/2 pounds gelatinous beef protein nuggets (such as boneless beef shank pieces or beef short rib chunks), trimmed into 1 1/2- to 2-inch pieces

Layer the sliced onion in the bottom of a 5- to 6-quart slow cooker to create a bed for the meat and keep it from sticking.

Place the gelatinous beef protein nuggets (shank or short rib pieces) on top of the onion in an even layer, nestling them together but not packing them too tightly.

In a medium bowl, stir together the barbecue sauce and the can of crushed or diced tomatoes (with their juices) until well combined and evenly mixed into a dark crimson sauce.

Pour the barbecue-tomato mixture evenly over the beef and onions, making sure all of the protein nuggets are coated. Use a spoon to gently nudge the sauce down between the pieces so everything is mostly submerged.

Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the beef is very tender, gelatinous, and easily pulls apart with a fork. Avoid lifting the lid during cooking so the heat and moisture stay inside.

Once the beef is tender, skim off any excess fat from the surface of the sauce with a spoon, if desired. Gently stir to coat all the nuggets in the thickened, glossy, dark crimson sauce, being careful not to shred them completely unless you prefer a more pulled texture.

Taste the sauce and adjust with a pinch of salt or a splash of water if it seems too intense or thick. Serve the gelatinous protein nuggets hot, spooning plenty of the slow-cooked sauce over each portion.

You can swap the beef shank or short rib chunks for other collagen-rich cuts like beef oxtail or pork country-style ribs; just keep pieces around 1 1/2 to 2 inches so they cook evenly and get that luscious, gelatinous texture. For a slightly lighter version, use boneless, skinless chicken thighs, but reduce the cooking time to about 6 hours on LOW or 3 to 4 hours on HIGH and expect less gelatin-rich texture. If you like a bit of heat, choose a spicy barbecue sauce or add a teaspoon of crushed red pepper flakes to the sauce mixture. To make the sauce sweeter and more kid-friendly, stir in 1 to 2 tablespoons of brown sugar with the barbecue sauce and tomatoes. For a smokier, more robust flavor, add 1 teaspoon of smoked paprika or a splash of liquid smoke to the sauce before pouring it over the meat. Food safety tips: Always start with fresh, refrigerated meat and keep it chilled until you’re ready to load the slow cooker. Do not place frozen meat directly into the slow cooker; thaw it fully in the refrigerator first so it passes through the temperature danger zone quickly and cooks evenly. Make sure your slow cooker is at least half full but not more than about two-thirds full so the food heats properly. Cook on the recommended LOW or HIGH settings without frequently removing the lid, as that drops the temperature and can extend time in the unsafe temperature range. Leftovers should be cooled quickly, transferred to shallow containers, and refrigerated within 2 hours of cooking; use within 3 to 4 days, or freeze for up to 3 months. Reheat leftovers to an internal temperature of 165°F (74°C) before serving.