Father's Day Favorite: Just 3 ingredients. I make it when I want dinner handled hours ahead so I can spend the Sunday relaxing.

This slow cooker Father’s Day favorite is the kind of recipe I lean on when I want dinner to take care of itself while I’m off enjoying the day with my family. It uses just three ingredients and turns a simple, unidentifiable roasted-style protein into something tender, glistening, and pull-apart with a bright orange, tangy-sweet glaze. The idea is inspired by those easy Midwestern potluck dishes where you toss everything in the crock, set it, and forget it—perfect for busy Sundays or any time you’d rather be outside than hovering over the stove.

Serve this succulent orange-glazed protein piled onto warm slider buns or over fluffy white rice to soak up all the extra sauce. It’s also great with simple sides like coleslaw, roasted green beans, or a crisp garden salad to balance the richness. For a heartier Father’s Day spread, add corn on the cob, potato wedges, or macaroni salad. If you have leftovers, tuck the shredded protein into tortillas with shredded lettuce and cheese for easy next-day tacos.

Servings: 6

3 to 3 1/2 pounds boneless, unidentifiable roasted-style protein (such as a neutral, roast-shaped plant-based protein or your preferred roast-cut meat substitute)

Lightly spray the inside of a 5- to 6-quart slow cooker with nonstick cooking spray for easier cleanup.

Place the unidentifiable roasted-style protein in the bottom of the slow cooker, keeping it in one large piece if possible so it can roast low and slow and stay juicy.

In a medium bowl, stir together the orange glaze or sauce and the barbecue sauce until fully combined and smooth. The mixture should be a vibrant orange color and fairly thick.

Pour the orange–barbecue mixture evenly over the protein, turning it once with tongs to make sure it is well coated on all sides. Spoon some of the sauce over the top so it’s completely covered and will cook up glossy and glistening.

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 protein is very tender and pulls apart easily with two forks. Avoid lifting the lid too often so the heat and moisture stay trapped inside.

Once the protein is fork-tender, use two forks to gently shred or pull it apart right in the slow cooker. The fibers should separate easily and soak up the vibrant orange glaze and juices.

Stir the shredded protein in the sauce until every strand is coated and glossy. Taste and adjust the seasoning if needed by adding a little more barbecue sauce for tang or more orange glaze for sweetness.

Switch the slow cooker to WARM and let the shredded protein sit for 10 to 15 minutes to absorb even more flavor while you get the rest of dinner on the table. Serve straight from the slow cooker so it stays hot and succulent.

For kids who prefer milder flavors, choose a sweeter barbecue sauce and a gentle orange glaze (skip anything labeled extra spicy). If your family likes heat, stir in 1 to 2 teaspoons of crushed red pepper flakes or a splash of hot sauce with the orange–barbecue mixture before cooking. You can also use a smoky barbecue sauce for a more backyard-grill flavor without any extra work. For a slightly lighter version, trim any visible fat from your chosen protein substitute before cooking, and serve it over steamed vegetables or cauliflower rice instead of buns or white rice. If you need to stretch the meal for a crowd, add an extra 1/2 cup of barbecue sauce and 1/2 cup of water or broth near the end of cooking to create more saucy goodness for spooning over sides. Food safety tips: Make sure your chosen protein or meat substitute starts out fully thawed if it was frozen, so it heats evenly and reaches a safe internal temperature. Cook on LOW or HIGH only as directed—do not use the WARM setting for cooking from raw or chilled, as it will not bring the food up to a safe temperature quickly enough. If you’re using an actual meat-based roast cut instead of a plant-based or alternative protein, always check that the thickest part reaches the recommended safe internal temperature for that type of meat, using a food thermometer. Once cooked, do not leave the slow cooker on WARM for more than 2 hours before refrigerating leftovers. Cool leftovers quickly in shallow containers and refrigerate within 2 hours; enjoy within 3 to 4 days, reheating until steaming hot before serving.