Solstice Simmer: Just 5 ingredients. It's the perfect toss-and-go meal for those long sunny summer evenings.

This slow cooker supper is what I like to make on those long, golden summer evenings when I’d rather be outside watering the tomatoes than standing over a hot stove. It’s a true toss-and-go meal: just five ingredients, all piled into the crock, then left alone to become something rich, glossy, and deeply comforting. The inspiration comes straight out of old Midwestern church suppers, where thrifty cuts of meat were cooked low and slow until they turned silky and spoon-tender. Here we lean into that tradition, using a collagen-rich, budget-friendly cut that melts into unctuous little morsels bathed in a sticky, savory-sweet sauce.

Serve big spoonfuls of the tender meat and sauce over buttered egg noodles, mashed potatoes, or simple white rice so all that rich gravy has something to soak into. A crisp green salad, sliced garden tomatoes with a little salt and pepper, or sweet corn on the cob will keep things feeling light enough for summer. A basket of warm dinner rolls or crusty bread on the table lets everyone swipe up the last of the sauce.

Servings: 6

3 pounds beef shanks or beef short ribs, bone-in, cut into large chunks

Pat the beef shanks or short ribs dry with paper towels and trim off any large, hard pieces of surface fat if needed. Leave the connective tissue and smaller bits of fat, as these will melt down and help create that rich, silky texture.

Lay the beef pieces in the bottom of a 5- to 7-quart slow cooker, nestling them into an even layer as best you can. It’s fine if they overlap a bit.

In a medium bowl, whisk together the beef broth, barbecue sauce, soy sauce, and brown sugar until the sugar is mostly dissolved and the mixture looks smooth and glossy.

Pour the sauce mixture evenly over the beef in the slow cooker, turning a few pieces with tongs to make sure everything is coated. The meat does not need to be fully submerged; it will release juices as it cooks.

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 meat is extremely tender, gelatinous around the edges, and easily pulls away from the bone with a fork.

Once the meat is tender, use tongs to carefully remove the bones and any large, unappealing pieces of fat or gristle. Return the boneless meat chunks to the slow cooker, breaking them into bite-sized morsels with the tongs or a fork.

Stir the meat back into the sauce so every piece is coated in the thick, unctuous liquid. If the sauce seems too thin, prop the lid open slightly with a wooden spoon and cook on HIGH for another 15 to 30 minutes to let it reduce and cling more tightly to the meat.

Taste the sauce and adjust if needed, adding a splash more broth if it’s too strong or a teaspoon or two of brown sugar if you’d like it sweeter. Serve hot, spooning the tender meat and sauce over your favorite starch.

For a slightly lighter version, you can use boneless beef chuck roast cut into large chunks instead of shanks or short ribs; it will still become very tender, though it will be a bit less gelatinous. Pork shoulder (pork butt) also works beautifully with the same sauce and timing, giving you soft, shreddable pieces in a glossy coating. If you prefer a little heat, stir 1 to 2 teaspoons of crushed red pepper flakes or a spoonful of hot sauce into the sauce mixture before cooking. For a smokier flavor, choose a smoky barbecue sauce or add 1 teaspoon of smoked paprika. To stretch the meal, stir in a drained can of chickpeas or white beans during the last hour of cooking so they warm through and absorb some of the sauce. If you need to reduce sodium, use low-sodium broth and soy sauce, and taste before adding any extra salt at the table. Food safety tips: Keep raw beef refrigerated until you’re ready to cook, and wash your hands, cutting boards, and knives thoroughly after handling it. Do not put frozen meat directly into the slow cooker; always thaw it completely in the refrigerator first so it comes up to a safe temperature quickly and evenly. Cook the dish until the meat reaches at least 145°F for beef, though these cuts are best well above that for tenderness; the long low-and-slow time in the slow cooker will take care of this. Once finished, do not leave the slow cooker on the “warm” setting for more than 2 to 3 hours before refrigerating leftovers. Cool leftovers promptly in shallow containers and reheat only what you plan to eat, bringing it back up to a simmer before serving.