Effortless Evening: Just 4 ingredients. I throw it all together in the morning so we can spend the whole afternoon outside.

This 4-ingredient slow cooker beef is my kind of weeknight magic: I toss everything in before work, and by the time we’ve spent the afternoon outside, the house smells amazing and dinner is basically done. It’s inspired by those classic Midwestern pot roast recipes, but streamlined down to just top sirloin, a pantry sauce shortcut, and a couple of flavor boosters. The beef cooks low and slow until it’s fall-apart tender and coated in a glossy, crimson, umami-rich sauce that feels way more special than the effort it takes.

I like to pile this shredded beef over creamy mashed potatoes or buttered egg noodles so all that thick, glossy sauce has something to soak into. It’s also great tucked into toasted brioche buns or slider rolls with a simple coleslaw on the side. If you want to keep it lighter, spoon the beef over steamed rice or cauliflower rice with a quick green salad or roasted green beans. Leftovers reheat beautifully, so I’ll often serve it with potatoes the first night and then turn it into saucy sandwiches or tacos the next day.

Servings: 6

2 1/2 to 3 pounds beef top sirloin steaks, cut into large chunks

Lay the sliced onion in an even layer on the bottom of a 5- to 7-quart slow cooker. This creates a little bed for the beef and helps build a flavorful base for the sauce.

Trim any large, hard pieces of fat from the beef top sirloin steaks, then cut the steaks into large chunks, about 2 to 3 inches each. Place the beef pieces on top of the onions in a mostly even layer.

In a small bowl or measuring cup, whisk together the barbecue sauce and beef broth until smooth and glossy. This will be your simple, umami-rich cooking sauce.

Pour the barbecue sauce mixture evenly over the beef and onions, making sure all of the meat is coated. No need to stir; the sauce will thin out and mingle as it cooks.

Cover the slow cooker with the lid and cook on LOW for 7 to 9 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and easily shreds with a fork. I usually start it in the morning on LOW so it can quietly do its thing while we’re out for the afternoon.

Once the beef is tender, use two forks to shred it directly in the slow cooker, pulling the chunks apart into bite-sized pieces. Stir the shredded beef into the thickened, crimson sauce and onions until everything is well coated and glossy.

Taste the sauce and adjust if needed, adding a splash more broth if you like it looser or letting it sit on WARM with the lid off for 10 to 15 minutes if you want it even thicker. Serve the beef hot, straight from the slow cooker, with your favorite sides.

To change up the flavor while keeping the 4-ingredient promise, swap the barbecue sauce for a thick teriyaki sauce or Korean-style BBQ sauce and keep the beef broth and onion the same. For a smoky-spicy twist, use a chipotle barbecue sauce or stir a spoonful of adobo from canned chipotle peppers into your chosen sauce (this technically adds an ingredient, so only do it if you’re not strictly counting). You can also use red onion instead of yellow for a slightly sweeter, deeper flavor. If you prefer a leaner dish, trim as much external fat from the sirloin as you reasonably can before cooking; the sauce will still be rich from the slow cooking. For a thicker, almost sticky sauce, leave the lid off and cook on HIGH for the last 15 to 20 minutes to let some liquid evaporate. Food safety tips: Always start with raw beef that has been kept refrigerated at or below 40°F and avoid leaving it out at room temperature while you prep other ingredients. Make sure your slow cooker is at least half full but not more than three-quarters full so it can heat safely and evenly. Cook on LOW or HIGH as directed, and do not use the WARM setting to cook from raw. The beef should reach at least 145°F internally, though it will usually go well beyond that for shredding tenderness. Once cooked, don’t leave the beef sitting out for more than 2 hours (1 hour if your kitchen is very warm); cool leftovers quickly and store them in shallow containers in the fridge for up to 3 to 4 days, or freeze for longer storage.