June Sunday Comfort: Only 4 ingredients. I make this easy classic when I want dinner completely handled hours ahead of time on a lazy Sunday.

This slow cooker pulled meat in dark brown sauce is my streamlined nod to the kind of Sunday special a lot of Midwestern dads and grandpas made in the 1980s—set it in the morning, forget it all afternoon, and lift the lid to a pot of glossy, tender meat swimming in rich gravy. With only four ingredients and a true hands-off cook, it’s exactly the kind of June Sunday comfort I turn to when I want dinner completely handled hours ahead of time so I can get on with my day.

Serve the pulled meat and its dark brown sauce spooned over fluffy mashed potatoes, egg noodles, or steamed white rice so all that savory gravy has something to soak into. A simple green side—like steamed green beans, a crisp salad, or buttered peas—keeps the plate balanced. Warm dinner rolls or thick-cut toast are perfect for mopping up the extra sauce, and if you like a little brightness, add a spoonful of pickles or a sharp coleslaw on the side.

Servings: 6

3 to 3 1/2 pounds boneless beef chuck roast (or pork shoulder), trimmed of excess hard fat

Set a 5- to 7-quart slow cooker on the counter. If your roast is very large, cut it into 2 or 3 big chunks so it fits in a single layer in the bottom of the cooker.

Place the beef chuck roast (or pork shoulder) into the slow cooker, nestling the pieces so they sit as evenly as possible. No need to brown the meat first; this is meant to be a true lazy Sunday recipe.

In a medium bowl or large measuring cup, whisk together the beef broth, dark brown gravy, and dry onion soup mix until the soup mix is mostly dissolved and the mixture looks like a smooth, dark brown sauce.

Pour the sauce mixture evenly over the meat in the slow cooker, making sure the meat is mostly submerged. The liquid will become thicker and glossier as it cooks and the collagen melts from the meat.

Cover the slow cooker with the lid. Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the meat is very tender and shreds easily with two forks. The surface of the sauce should look glossy and slightly gelatinous, with visible strands of meat loosening into it.

Once the meat is tender, use two forks to pull it apart directly in the slow cooker, shredding it into bite-size pieces. Stir the shredded meat into the dark brown sauce so the fibers are fully coated and swimming in the gravy.

Taste the sauce and meat. If you used low-sodium broth and gravy, you may want a small pinch of salt, but often the onion soup mix provides enough seasoning. Adjust only if needed.

Set the slow cooker to WARM, re-cover, and let the pulled meat sit for at least 15 minutes to let the sauce soak into the shreds. Serve the meat straight from the slow cooker, spooning plenty of the dark, glossy sauce over each portion.

To keep the four-ingredient promise, everything here is built on pantry staples that were common in 1980s Midwestern kitchens. You can swap the beef chuck roast for a boneless pork shoulder (Boston butt) for a slightly sweeter, richer pulled meat; the process and timing stay the same. If you prefer a thicker, almost stew-like sauce, remove about 1/2 cup of the hot liquid near the end of cooking, whisk in 1 tablespoon of cornstarch, then stir that slurry back into the slow cooker and let it simmer on HIGH for 15 minutes until glossy and thick. For a deeper, more robust flavor, replace 1/2 cup of the beef broth with dry red wine (add it at the beginning so the alcohol cooks off). If sodium is a concern, choose low-sodium broth and look for reduced-sodium onion soup mix and gravy; you can always add a tiny pinch of salt at the end instead of starting with a very salty base. Food safety tips: Always start with fresh, properly refrigerated meat and keep it cold until you’re ready to cook. Don’t put frozen meat directly into the slow cooker; thaw it in the refrigerator first so it reaches a safe temperature quickly and evenly. Keep the lid on the slow cooker as much as possible so the internal temperature stays in the safe zone; repeated lifting of the lid can extend cooking time and hold the food in the bacterial “danger zone” longer. When the meat is done, it should reach at least 190°F internally for easy shredding, and the overall dish should stay above 140°F if held on WARM. Refrigerate leftovers within 2 hours of cooking, stored in a shallow container so they cool quickly, and use within 3 to 4 days or freeze for longer storage.