Put a raw beef tri-tip roast in the pot and 2 other simple ingredients to get a meal so delicious your guests will be begging for more seconds!

This 3-ingredient slow cooker Juneteenth tri-tip is my kind of celebration food: big flavor, barely any effort. You literally set a raw beef tri-tip roast into the bottom of your slow cooker, pour over a tangy-sweet barbecue sauce and some cola, and let it go low and slow until it’s fall-apart tender. It’s a nod to the long tradition of beef and barbecue at Juneteenth gatherings, but designed for busy days when you’re juggling work, kids, and getting the house ready for company. By the time guests arrive, your kitchen smells like you’ve been tending a smoker all day, and everyone will be lining up for seconds.

Serve this shredded tri-tip piled onto soft brioche or potato rolls with classic Juneteenth sides like collard greens, candied yams, skillet cornbread, and baked beans. A simple coleslaw (store-bought is totally fine) adds crunch and cuts through the richness, and pickles or pickled onions brighten each bite. For drinks, sweet tea, lemonade, or a berry punch tie in nicely with the holiday’s red-themed foods. If you’re feeding a crowd, keep the beef on the warm setting in the slow cooker and set up a little sandwich bar so everyone can build their own plates.

Servings: 8

3–3.5 lb raw beef tri-tip roast, trimmed of excess surface fat

Place the raw beef tri-tip roast directly into the bottom of your slow cooker, fat side up if there is a fat cap. It should be resting flat in a single piece in the center of the crock.

In a medium bowl or large measuring cup, whisk together the barbecue sauce and cola until smooth and evenly combined.

Pour the barbecue sauce and cola mixture evenly over the tri-tip roast, making sure the meat is mostly surrounded and lightly coated on top. Use a spoon to spread the sauce over any exposed areas if needed.

Cover the slow cooker with the lid and cook on LOW for 7–9 hours, or on HIGH for 4–5 hours, until the tri-tip is very tender and easily shreds with two forks. Cooking on LOW will give you the most tender, juicy results.

Once the beef is tender, carefully transfer the tri-tip to a large cutting board or shallow dish, reserving all the cooking liquid and sauce in the slow cooker.

Use two forks to shred the tri-tip into bite-size pieces, discarding any large pieces of fat or gristle you come across.

Return the shredded beef to the slow cooker and stir it into the warm sauce until every strand is coated. If the mixture looks too thick, you can stir in a splash of water; if it’s too thin, leave the lid off and cook on HIGH for 15–20 minutes to reduce slightly.

Taste the saucy shredded beef and adjust with a pinch of salt or a little extra barbecue sauce if desired. Switch the slow cooker to WARM and keep the beef covered until ready to serve, stirring occasionally so the edges don’t dry out.

If you like a little heat, choose a spicy barbecue sauce or stir in a teaspoon of crushed red pepper flakes when you mix the sauce and cola. For a smokier Juneteenth vibe, use a sauce with liquid smoke or chipotle, or add a few drops of liquid smoke to the slow cooker along with the sauce mixture. You can also swap the cola for root beer or Dr Pepper for a different sweetness, or use a low-sugar soda and a no-sugar-added barbecue sauce if you’re watching sugar. To make this more sandwich-ready, pile the shredded beef onto toasted buns and top with coleslaw or pickled red onions. Leftovers keep well in the fridge for up to 4 days and freeze nicely for quick weeknight dinners—cool completely before packing into airtight containers. For food safety, always start with a fully thawed tri-tip roast, not frozen, so it reaches a safe internal temperature quickly in the slow cooker. Cook on LOW or HIGH as directed until the beef is fall-apart tender and at least 145°F in the thickest part, though for shredding you’ll usually be well above that. Keep the slow cooker covered during cooking, avoid opening the lid frequently (this drops the temperature), and refrigerate leftovers within 2 hours of serving.