Star-Spangled Comfort: Just 4 ingredients. I make this when I need a rich, comforting meal ready at the end of a long, busy summer weekend.

This 4-ingredient slow cooker beef neck bone dish is my star-spangled comfort meal for long, busy summer weekends. I load everything into the crock in the morning, and by evening I have a pot of deep red, gelatin-rich broth with tender, shreddable morsels of beef. Neck bones are a thrifty cut with roots in many American home kitchens, especially in the Midwest and South, where cooks have long relied on slow, moist heat to coax flavor and body from bony cuts. Here, a simple tomato base, a touch of smoke, and time do all the work, giving you something that feels like a cross between a backyard cookout and a Sunday pot roast—without hovering over the stove.

Ladle the beef, bones, and glossy red gravy over creamy mashed potatoes, buttered egg noodles, or a scoop of white rice to catch every bit of the sauce. Cornbread or crusty bread is perfect for mopping up the gelatin-rich juices. On a hot summer weekend, I like to serve it with a simple green salad dressed in a sharp vinaigrette or a bowl of vinegary coleslaw to cut through the richness. A side of grilled or roasted corn and a light, fruit-forward red wine or iced tea rounds out the star-spangled, cookout-meets-comfort-food vibe.

Servings: 4

3 to 3 1/2 pounds raw beef neck bones

Pat the raw beef neck bones dry with paper towels. Sprinkle them evenly on all sides with the kosher salt, pressing gently so the salt adheres. This simple seasoning step helps draw out flavor as the bones slowly braise.

Pour about half of the barbecue sauce into the bottom of a 5- to 6-quart slow cooker, spreading it so it coats the base in a thin layer of dark red sauce. This keeps the meat from sticking and begins building the rich, tangy cooking liquid.

Nestle the seasoned beef neck bones into the slow cooker in an even layer, meaty sides facing toward the center when possible. It’s fine if they stack slightly; just avoid one very tall pile so they cook evenly and stay mostly submerged as the liquid forms.

In a measuring cup or bowl, whisk together the remaining barbecue sauce and the beef broth until smooth. The mixture should be pourable but still thick and tomato-rich; this is what will become that bubbling, glossy, umami-packed braising liquid.

Pour the barbecue sauce and broth mixture evenly over the neck bones, letting it seep down between the pieces. Use a spoon or tongs to gently jiggle the bones so some of the liquid works its way underneath. The bones do not need to be fully covered, but they should be mostly surrounded by sauce.

Cover the slow cooker with its lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the meat is very tender, the connective tissue has melted into a gelatinous, silky sauce, and the bones are beginning to separate from the meat. Avoid lifting the lid too often; each peek extends the cooking time and can keep the sauce from thickening properly.

Once the meat is fork-tender, use tongs to gently turn the neck bones in the sauce, basting them with the thickened, dark red liquid. If you see any large pools of fat on top, you can spoon them off. Taste the sauce carefully and add a pinch more salt only if needed; many barbecue sauces are already quite salty.

For a thicker, more concentrated sauce that matches that glossy, bubbling look, set the slow cooker to HIGH, partially uncover it (tilt the lid so steam can escape), and let it cook for another 20 to 30 minutes. The liquid will reduce slightly and cling more to the meat, highlighting the fibrous strands as they pull apart.

To serve, gently remove the neck bones to a shallow bowl or rimmed platter, then ladle the gelatin-rich sauce over the top, making sure some of the smaller, tender morsels stay submerged in the thick red gravy. Serve hot, encouraging diners to pull the meat from the bones at the table and spoon plenty of sauce over their sides.

You can adjust this four-ingredient base in a few smart ways while keeping the spirit of the recipe intact. If you prefer a smokier, more cookout-style flavor, choose a hickory or mesquite barbecue sauce; for a sweeter, more family-friendly version, pick a honey or brown sugar sauce. If you like a bit of heat, use a spicy barbecue sauce or stir a spoonful of crushed red pepper into the sauce-and-broth mixture before cooking (this doesn’t add to the ingredient count, since it’s optional). For a slightly lighter result, you can chill the finished dish in the refrigerator, then lift off the solidified fat from the top and reheat gently on LOW in the slow cooker or on the stovetop. If you want more vegetables without complicating the recipe too much, tuck thick slices of onion or chunks of carrot under the bones before you pour in the sauce; they’ll melt into the background and sweeten the gravy. Food safety tips: Always start with raw beef neck bones that are cold from the refrigerator, not left out at room temperature. Keep them refrigerated until you’re ready to load the slow cooker. If your slow cooker has a removable crock, avoid placing a cold crock directly into a very hot base; instead, let the crock sit at room temperature for a few minutes while you season and arrange the bones to reduce the risk of cracking. Make sure the cooker is set to LOW or HIGH as directed; never use a “keep warm” setting for cooking from raw, as it may not reach a safe temperature quickly enough. The internal temperature of the meat and sauce should reach at least 190°F to 200°F for tenderness and well above 165°F for safety. Once cooked, do not leave the slow cooker on the warm setting for more than 2 hours before cooling and refrigerating leftovers. Store leftovers in shallow containers so they chill quickly, and reheat until the sauce is bubbling and the meat is steaming hot before serving again.