Summer Evening Bowl: Just 3 ingredients. It is an absolute lifesaver on busy weekdays when I have zero energy left to stand by the stove.

This little slow cooker bowl is what I lean on when the heat is pressing in, the garden still needs watering, and I don’t have an ounce of energy left to stand over a hot stove. It uses just three ingredients and turns a humble mound of ground beef into a glossy, deeply savory tangle of meat that practically bubbles with umami. It reminds me of the loose-meat sandwiches folks around the Midwest have loved for generations, only here the slow cooker does the work while you put your feet up on the porch. By supper, all you have to do is spoon it into a bowl and call everyone in.

I like to scoop this rich, saucy beef over a bowl of hot rice or buttered egg noodles, then tuck a handful of crisp lettuce or sliced garden tomatoes alongside to keep it feeling light for a summer evening. It’s also lovely spooned into a soft bun, almost like a tidy loose-meat sandwich without the fuss, or over a baked potato if you have one ready. A glass of iced tea or lemonade and a few pickle slices on the side make it feel like a full meal, even though you barely lifted a finger.

Servings: 4

2 pounds lean ground beef (90% lean, for less grease)

Set a 4- to 6-quart slow cooker on the counter and lightly grease the bottom if you like, just to make cleanup easier.

Scatter the finely chopped onion evenly over the bottom of the slow cooker. This makes a soft, sweet bed for the meat and keeps it from sticking.

Crumble the raw ground beef over the onions in loose, even chunks. Don’t pack it down; you want a soft mound so the heat can move through and the juices can circulate.

Pour the gravy sauce evenly over the top of the beef mound. Use a spoon to gently spread it so most of the meat is coated, but don’t worry if some spots peek through; they’ll baste as it cooks.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for about 3 to 4 hours, until the beef is fully cooked through, very tender, and the surface is glossy and gently bubbling.

About halfway through the cooking time, carefully remove the lid and use a spoon or spatula to break up the beef mound just a bit, stirring from the bottom so the onions and juices mix into the meat. Replace the lid quickly so you don’t lose much heat.

When the cooking time is up, stir well again. If there is more fat on top than you like, tilt the slow cooker slightly and spoon off the excess. Taste and, if you used an unsalted gravy, add a pinch of salt and pepper if desired.

Spoon the hot, umami-rich beef mixture into bowls over rice, noodles, or on its own. Serve right away while it’s still glossy and bubbling softly at the edges.

You can swap the ground beef for other ground meats with good flavor—ground pork, turkey, or a blend of beef and pork all work nicely. Just keep the total amount to about 2 pounds so the cooking time stays the same. If you prefer a lighter taste, choose a lower-sodium gravy and add your own salt at the table. For a touch of sweetness, stir in a spoonful of ketchup or a splash of Worcestershire sauce at the end, but remember that will add to the ingredient list beyond the basic three. If you like a bit of texture, leave the onions in slightly larger pieces so they stay visible in the finished mound. Food safety tips: Always use fresh, cold ground meat and keep it refrigerated until you’re ready to cook. Don’t leave the slow cooker on the WARM setting for more than 2 hours after cooking; refrigerate leftovers promptly in shallow containers. Reheat leftovers to steaming hot (165°F) before serving. Avoid using very high-fat meat, as it can leave a greasy layer; if you do, be sure to carefully spoon off excess fat before serving so the dish stays pleasant and not heavy on a hot summer evening.