June Joy Bowl: Just 3 ingredients. This is my go-to when I need the house to stay cool while supper cooks itself perfectly.

This simple slow cooker beef short loin is my kind of June joy: only three ingredients, no hot oven, and the house stays nice and cool while supper quietly cooks itself. The long, low heat turns a basic raw beef short loin into glossy, pull-apart strands bathed in a rich, dark amber glaze. It’s a very Midwestern, weeknight-friendly way to get that slow-roasted Sunday flavor without hovering over the stove, perfect for evenings when you want to be outside with the kids or catching up on chores instead of babysitting dinner.

Spoon the tender, glazed beef over fluffy mashed potatoes, buttered egg noodles, or a bowl of steamed rice to soak up all that shiny sauce. Add something fresh and crisp on the side, like a green salad, sliced cucumbers with ranch, or simple steamed green beans tossed with a little butter and salt. For a more casual night, pile the beef onto toasted buns with pickles and coleslaw. Leftovers warm up beautifully and can be tucked into tortillas with shredded cheese and lettuce for an easy second-night meal.

Servings: 6

3 to 3 1/2 pounds raw beef short loin, trimmed into 2- to 3-inch chunks

Pat the raw beef short loin chunks dry with paper towels. Trimming off any large, hard pieces of fat is fine, but leave some marbling so it can melt down and keep everything moist and glossy.

In a medium bowl or large measuring cup, whisk together the barbecue sauce and beef broth until smooth and pourable. This will be your simple cooking sauce and glaze.

Lightly coat the inside of your slow cooker with a thin film of oil or nonstick spray to help with cleanup and prevent sticking.

Lay the beef short loin chunks in an even layer in the bottom of the slow cooker. It’s okay if they overlap a bit, but try not to stack them too high so they all sit in the sauce.

Pour the barbecue sauce mixture evenly over the beef, turning the pieces once with tongs so each chunk is coated. Nestle the meat back into the liquid so everything is mostly submerged or at least well sauced.

Cover the slow cooker with the lid and cook on LOW for 7 to 9 hours, or on HIGH for 4 to 5 hours, until the beef is very tender. You’ll know it’s ready when the pieces pull apart easily with two forks and you see dark amber, glossy juices bubbling around the edges.

Once the beef is fork-tender, use a slotted spoon to transfer the chunks to a large bowl, leaving the cooking liquid in the slow cooker. Skim off any large pools of fat from the surface of the liquid with a spoon if you like.

Switch the slow cooker to HIGH and let the sauce cook, uncovered, for 15 to 25 minutes to reduce slightly and become thicker and more syrupy. Stir once or twice; it should look dark, shiny, and a little sticky along the sides.

While the sauce is reducing, use two forks to gently pull the beef into large, soft shreds and bite-size pieces. Don’t over-shred; those bigger, fibrous pieces hold onto the glaze nicely and look beautiful in the bowl.

Return the shredded beef and any juices from the bowl back into the slow cooker. Toss gently in the thickened sauce until every strand is coated and glistening. Let it sit on WARM for 5 to 10 minutes so the meat soaks up more of the dark amber glaze before serving.

For a slightly sweeter, more kid-friendly version, use a honey or brown sugar barbecue sauce and add an extra splash of broth if it seems too thick at the start. If your family likes a little heat, choose a spicy barbecue sauce or stir in a teaspoon of crushed red pepper flakes along with the sauce and broth. To keep things extra light in the house on hot days, prep everything in the morning when it’s cool, then let it go on LOW all afternoon so supper is ready without turning on the oven. You can also serve the beef in different ways to keep picky eaters happy: some may prefer it plain on a plate with just mashed potatoes, while others might like it tucked into buns or tortillas with cheese. For a richer, more concentrated glaze, let the sauce reduce a little longer before adding the shredded beef back in, just watching so it doesn’t burn around the edges. Food safety tips: Always start with fresh, fully thawed beef; never put frozen solid meat directly into the slow cooker, as it can stay too long in the temperature “danger zone.” Keep the lid on during cooking so the temperature stays consistent, and use a meat thermometer if you’re unsure—beef should reach at least 145°F, though this recipe will go well beyond that for tenderness. Cool leftovers within 2 hours, store them in shallow containers in the refrigerator, and use within 3 to 4 days, reheating until steaming hot before serving again.