Freedom Day Feast: Just 5 ingredients. This is perfect for when you want a completely effortless dinner that is ready right when the fireworks start.

This little slow cooker roast is the kind of thing I lean on when the town parade runs long, the grandkids are begging for sparklers, and I still want something hearty on the table without fuss. It uses a humble beef bottom sirloin flap, a cut my dad used to bring home from the small-town butcher when he wanted something flavorful but affordable. With just five pantry-friendly ingredients and a slow cooker doing the work, you’ll end up with tender, pull-apart bites of beef in a thick, glossy, finger-licking glaze—ready to scoop out right when the fireworks start popping outside.

Spoon the glazed beef over fluffy mashed potatoes, buttered egg noodles, or simple white rice so all that sticky sauce has somewhere to soak in. A bowl of coleslaw or a simple cucumber salad brings a cool crunch alongside the rich meat. For a true Freedom Day spread, add corn on the cob, baked beans, and a basket of soft dinner rolls or sandwich buns so folks can pile the beef high and eat it like saucy sliders while they watch the sky light up.

Servings: 6

3 to 3 1/2 pounds raw beef bottom sirloin flap, trimmed of excess surface fat

Pat the raw beef bottom sirloin flap dry with paper towels. If there are any large, loose pieces of fat on the surface, trim them off with a sharp knife, but don’t worry about marbling inside the meat.

Lay the beef flap flat in the bottom of a 5- to 7-quart slow cooker. If it’s too long to fit, fold it gently or cut it into 2 or 3 large chunks so it sits in an even layer.

In a medium bowl, whisk together the barbecue sauce, cola or root beer, soy sauce, and brown sugar until the sugar is mostly dissolved and the mixture is smooth and glossy.

Pour the sauce mixture evenly over the beef in the slow cooker, lifting the meat slightly with a fork so some of the liquid can run underneath. The meat does not need to be fully submerged; it will release juices as it cooks.

Cover the slow cooker with the lid. Cook on LOW for 7 to 9 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and easily pulls apart with a fork. Do not remove the lid frequently, as that extends cooking time.

Once the beef is tender, use tongs to transfer it to a cutting board or large plate. Let it rest for about 5 minutes so it’s easier to handle, then use two forks to pull it into chunky, bite-sized shreds and pieces.

While the beef rests, skim off any visible pools of fat from the surface of the cooking liquid in the slow cooker with a spoon. Leave the remaining sauce in the slow cooker uncovered on HIGH for 10 to 15 minutes, stirring occasionally, until it thickens into a glossy, sticky glaze that coats the back of a spoon.

Return the shredded beef to the slow cooker and toss gently in the thickened sauce until every strand and chunk is well coated and shiny. Cover and let it sit on WARM for 10 to 20 minutes so the flavors soak in while you finish setting the table or head out to light the first sparklers.

Serve the beef straight from the slow cooker, lifting out big spoonfuls of the tender, saucy meat and letting the steam rise as you carry it to the table. Keep the slow cooker on WARM so latecomers can help themselves when the fireworks begin.

If you like a bit of heat, stir 1 to 2 teaspoons of crushed red pepper flakes or a spoonful of hot sauce into the sauce mixture before pouring it over the beef. For a smokier flavor, use a smoky barbecue sauce or add 1 teaspoon of smoked paprika. If you prefer things less sweet, reduce the brown sugar to 2 tablespoons and use a tangier barbecue sauce. You can also swap the cola or root beer for ginger ale or even strong brewed coffee for a deeper, more roasty flavor. For smaller gatherings, this recipe halves nicely; just use a smaller piece of beef and cut the sauce ingredients in half, but keep an eye on the cooking time, as a smaller roast may become tender a bit sooner. Leftovers make wonderful sandwiches the next day—pile the chilled beef onto buns, top with coleslaw, and warm briefly in foil in a low oven. For food safety, always start with fresh, fully thawed beef; never put frozen meat directly into the slow cooker, as it can spend too long in the temperature “danger zone.” Keep the slow cooker covered during cooking, and use a meat thermometer if you’re unsure—beef should reach at least 145°F internally, though for this style you’ll go well beyond that for tenderness. Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat only what you plan to eat to at least 165°F before serving.