Dump a raw beef bottom round roast in the slow cooker and 4 other ingredients to get a dinner so delicious your family will be begging for more.

This 5-ingredient slow cooker beef roast is my kind of Juneteenth gathering dish: simple, hands-off, and full of soul-warming flavor. You literally dump a raw beef bottom round roast into the slow cooker, pour a quick, tangy-sweet marinade over top, and let it slowly turn into tender, sliceable goodness. The flavors are a nod to cookout-style Juneteenth plates—smoky, a little sweet, and a little tangy—without needing a grill or a long ingredient list. It’s perfect when you’re feeding a crowd or just want an easy, celebratory dinner that tastes like you fussed all day, even when you didn’t.

Serve this roast sliced or shredded with its juices spooned over the top. It’s wonderful alongside collard greens or green beans, cornbread, and mac and cheese for a Juneteenth-style spread. You can also pile the beef onto soft rolls with pickles and extra barbecue sauce for sandwiches. A simple side of rice or mashed potatoes will soak up all that flavorful cooking liquid, and a bright salad or coleslaw adds a fresh crunch to balance the rich, slow-cooked meat.

Servings: 6-8

3 to 4 lb raw beef bottom round roast

Place the raw beef bottom round roast in the bottom of a large slow cooker, fat side up if it has a fat cap. The roast should sit flat in the center so the marinade can surround it.

In a medium bowl or large measuring cup, whisk together the barbecue sauce, beef broth (or water), apple cider vinegar, and brown sugar until the sugar is mostly dissolved and the mixture looks smooth and dark.

Pour the marinade evenly over the roast, making sure some runs down the sides so the meat is surrounded by the dark, flavorful liquid at the bottom of the slow cooker.

Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the beef is very tender when pierced with a fork. Low and slow will give you the most tender results.

Once cooked, carefully transfer the roast to a cutting board. Let it rest for about 10 minutes so the juices redistribute, then slice against the grain for neat slices, or use two forks to gently shred the meat if you prefer a pulled-beef style.

Skim excess fat from the top of the cooking liquid, then spoon some of the juices over the sliced or shredded beef before serving. Taste and add a little extra barbecue sauce or salt at the table if your family likes a bolder flavor.

For picky eaters, choose a milder, sweeter barbecue sauce and cut back the apple cider vinegar to 2 tablespoons so the flavor is less tangy. If your family likes things spicy, use a spicy barbecue sauce and add a pinch of red pepper flakes to the marinade. You can also add sliced onions or a handful of baby carrots under and around the roast for a built-in side, though this will add to the ingredient count beyond the basic

5. For sandwiches, lightly toast hamburger buns or slider rolls and top the beef with coleslaw for crunch. Leftovers reheat well in a skillet with a splash of the cooking liquid. Food safety tips: Always start with a fully thawed beef roast if it was frozen; cooking a large piece of meat from frozen in a slow cooker can keep it at unsafe temperatures too long. Keep the slow cooker covered during cooking and avoid lifting the lid often, which can lower the temperature. Use a meat thermometer if you’re unsure doneness; beef should reach at least 145°F for safe consumption, though this roast will usually go higher to become fork-tender. Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat to at least 165°F before serving again.