First Day of Summer Feast: Barely 4 ingredients. I prepare this early so it handles dinner on its own while we soak up the evening sun.

This little slow cooker supper is my answer to the first long, golden evenings of summer. I grew up in the rural Midwest, where a good roast could stretch to feed a crowd and still leave enough for sandwiches the next day. Mock tender roast is an old-fashioned, thrifty cut that softens beautifully with a long, gentle cook. Here, I keep it to barely four ingredients so I can toss everything in the crock in the early afternoon, head outside to water the garden and visit on the porch, and come back to a slow cooker full of juicy, pull-apart ribbons of beef in a rich, glossy broth. It’s simple, comforting, and it quietly takes care of dinner while you soak up that first day of summer light.

Serve big spoonfuls of the tender shredded beef and its savory broth over fluffy mashed potatoes, buttered egg noodles, or thick slices of crusty bread to soak up the juices. A simple side of sweet corn, sliced garden tomatoes, or a crisp cucumber salad keeps it feeling light enough for a warm evening. Leftovers make wonderful sandwiches on soft buns with a scoop of coleslaw, or you can tuck the meat into tortillas with a little cheese for easy next-day lunches.

Servings: 6

3 to 3 1/2 pounds raw mock tender beef roast, trimmed of excess surface fat

Set a 5- to 7-quart slow cooker on the counter. If your roast has any thick, hard pieces of surface fat or silver skin, trim those away with a sharp knife so the meat can braise evenly.

Lay the raw mock tender roast right in the bottom of the slow cooker. If it is very long, you can cut it into two or three large chunks so it nestles down into the crock.

Sprinkle the dry onion soup mix evenly over the top and sides of the roast, pressing it gently so it clings. This will season the meat and help create that rich, savory broth as it cooks.

In a measuring cup or small bowl, whisk together the beef broth and barbecue sauce until smooth. Pour this mixture all around and over the roast, making sure some of the liquid gets underneath so the meat will braise rather than dry out.

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 roast is very tender and pulls apart easily with two forks. Mock tender lives up to its name only when it has plenty of time and moisture, so don’t rush it.

Once the meat is fork-tender, tilt the lid slightly and let the roast rest in the hot broth for about 10 minutes. This helps the juices settle back into the meat while you get the table set.

Using two large forks, gently shred the roast right in the slow cooker into long, juicy ribbons of beef. Stir the meat through the glossy, opaque broth so every strand is coated with the savory glaze.

Taste the broth and adjust if needed: if it seems a little strong, you can stir in a splash of hot water; if you want a touch more sweetness or tang, add a tablespoon or two more barbecue sauce and stir well.

Ladle the pull-apart beef and plenty of its broth into bowls or over your chosen side, serving straight from the slow cooker so it stays hot while everyone helps themselves.

If you prefer a milder flavor, use only 1 packet of onion soup mix and add an extra 1/2 cup of beef broth. For a smokier, more backyard-barbecue taste, choose a smoky-style barbecue sauce and add a pinch of smoked paprika to the liquid before cooking. You can also tuck a few peeled garlic cloves around the roast for deeper flavor without adding more ingredients to the final count of the main recipe. If you like a thicker, gravy-like broth, after shredding the meat, stir together 2 tablespoons of cornstarch with 2 tablespoons of cold water, then mix this slurry into the hot liquid and cook on HIGH for another 15 minutes until slightly thickened. For a lighter summer feel, serve the shredded beef on toasted buns with sliced pickles and a vinegar-based coleslaw instead of mashed potatoes. Food safety tips: Always start with a fully thawed roast—frozen meat can spend too long in the temperature “danger zone” in a slow cooker. Keep the lid on during cooking so the internal temperature of the meat rises quickly and stays above 165°F; by the end of the cook it should be well above 190°F for shredding. Refrigerate leftovers within 2 hours of serving in shallow containers, and use within 3 to 4 days or freeze for longer storage. Reheat leftovers to a full simmer before eating.