June Heatwave Hero: Just 3 ingredients. Throw it together in the morning and avoid turning on the oven when the afternoon summer heat hits.

This 3-ingredient slow cooker beef cheeks recipe is made for those sticky June days when the heat rolls in and the last thing you want is a hot oven. Everything goes into the slow cooker in the morning, and by late afternoon you’ve got a rich, glossy, fall-apart beef dinner swimming in a ruby-hued sauce. Beef cheeks have long been a favorite in farmhouse kitchens because they turn meltingly tender with low, slow cooking, and this version keeps it as simple and practical as possible for busy families.

Serve the beef cheeks spooned over mashed potatoes, buttered egg noodles, or steamed white rice to soak up all that thick, ruby-colored sauce. On the hottest days, I like to pile the shredded beef onto toasted sandwich rolls with a scoop of coleslaw for a no-fuss dinner. A simple green salad, sliced cucumbers with vinegar, or some roasted (or air-fried) carrots and green beans round out the plate without much extra effort.

Servings: 6

3 pounds beef cheeks, trimmed of excess fat and silverskin

Pat the beef cheeks dry with paper towels and trim away any large, hard pieces of fat or silverskin so they can braise evenly and get tender.

Pour the beef broth into the bottom of a 5- to 6-quart slow cooker, then stir in the chili sauce or BBQ sauce until you have a smooth, ruby-colored cooking liquid.

Nestle the beef cheeks into the sauce mixture, turning them once so they’re well coated and mostly submerged in the liquid.

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 cheeks are very tender and easily pull apart with a fork. For the most gelatinous, melt-in-your-mouth texture, LOW and slow is best.

Once tender, use a large spoon to skim off any excess fat from the surface of the sauce. If you’d like the sauce thicker and glossier, remove the lid and cook on HIGH for another 20 to 30 minutes, or until the liquid has reduced to a shiny, spoon-coating consistency.

Serve the beef cheeks whole or gently shred them with two forks right in the slow cooker, stirring to coat the meat in the thick, ruby-hued sauce before ladling into bowls or over your favorite side.

For milder palates or picky eaters, choose a sweet, smoky BBQ sauce instead of a spicy chili sauce so the flavor stays gentle and kid-friendly. If your family likes a little kick, use a spicier chili sauce and add a pinch of crushed red pepper when you stir the liquids together (this technically adds another ingredient, so think of it as optional). You can also swap in a can of French onion soup for half of the beef broth for extra savory flavor, but keep in mind this will increase the saltiness. To keep the meal lighter during a heatwave, serve the beef cheeks shredded over crisp romaine or mixed greens with corn, black beans, and cherry tomatoes for a warm salad bowl. Leftovers make great next-day sandwiches or quesadillas—just reheat gently in the microwave or on the stovetop with a splash of water so the sauce doesn’t scorch. Food safety tips: Always start with fresh or properly thawed beef cheeks (thaw in the refrigerator, never on the counter). Keep the slow cooker covered while cooking and avoid lifting the lid too often, as this can lower the temperature and increase the time food spends in the unsafe temperature zone. Make sure the beef reaches at least 190°F internally for that tender, shreddable texture and safe consumption. Once cooked, refrigerate leftovers within 2 hours in shallow containers, and use within 3 to 4 days, reheating until steaming hot before serving.