Summer Sun Supper: Just 4 ingredients. I make it when I want dinner handled hours ahead of the evening block party.

This 4-ingredient slow cooker solstice sizzle is my go-to when I want dinner handled hours before the evening block party or a busy summer night. It starts with a budget-friendly beef mock tender roast and lets the slow cooker do all the work, turning it into pull-apart, saucy, caramelized goodness that tastes like you fussed all day. The recipe is simple, family-friendly, and perfect for those long, sunny days when you’d rather be outside than hovering over the stove.

Serve the shredded beef and its glossy, dark sauce piled onto soft sandwich buns with a simple coleslaw, corn on the cob, or a crisp green salad. It’s also wonderful spooned over mashed potatoes, buttered egg noodles, or rice if you want something a little heartier. For a block party, keep it warm in the slow cooker and set out toppings like sliced pickles, shredded cheese, and extra barbecue sauce so everyone can build their own plate.

Servings: 6

2.5–3 lb raw beef mock tender roast

Pat the raw beef mock tender roast dry with paper towels. This helps it brown slightly and lets the sauce cling better as it cooks.

In a small bowl, whisk together the barbecue sauce, beef broth, and brown sugar until the sugar is mostly dissolved and the mixture is smooth and glossy.

Place the beef mock tender roast into the slow cooker, centering it so it’s not touching the sides more than necessary.

Pour the sauce mixture evenly over the roast, turning the meat once with tongs to coat all sides. Spoon some sauce over the top so it’s well covered.

Cover the slow cooker with the lid and cook on LOW for 8–9 hours, or on HIGH for 4–5 hours, until the beef is very tender and shreds easily with a fork. Avoid opening the lid during the first several hours so the heat stays consistent.

Once the roast is fork-tender, use two forks to shred the beef directly in the slow cooker, pulling it into fibrous strands and mixing it into the dark, caramelized sauce.

Stir well so every strand of beef is coated in the glossy sauce. Taste and adjust with a splash more barbecue sauce or a pinch of salt if needed.

Turn the slow cooker to WARM and let the shredded beef sit for 10–15 minutes so it can soak up more of the sauce before serving.

For a little heat, stir 1–2 teaspoons of crushed red pepper flakes or a few dashes of hot sauce into the barbecue mixture before pouring it over the roast. If you have picky eaters who don’t like things too sweet, reduce the brown sugar to 2 tablespoons and choose a tangy barbecue sauce instead of a sweet one. For kids who prefer plainer meat, you can pull out a portion of the roast about an hour before it’s done and leave it with just a bit of broth, then finish saucing the rest for the adults. To make it slightly lighter, trim visible fat from the mock tender roast before cooking, and after shredding, you can skim any extra fat that rises to the top of the sauce. For a smoky twist, use a smoked barbecue sauce or add 1/2 teaspoon of liquid smoke to the sauce mixture. Food safety tips: Always start with a fully thawed roast so it heats evenly in the slow cooker. Keep the slow cooker covered while cooking and avoid lifting the lid, especially during the first 2 hours, to maintain a safe temperature. Cook on LOW or HIGH as directed until the beef is fall-apart tender and reaches at least 145°F internally, though it will usually go higher due to the long cook time. Refrigerate leftovers within 2 hours in shallow containers and reheat until steaming hot before serving again.