This is the kind of Fourth of July comfort food you set up in the morning and forget about until the fireworks start. Hanging tender (also called hanger steak) is a richly flavored, fibrous cut that becomes silky and spoon-tender when it’s cooked low and slow. Here, we lean into pure simplicity: just beef, a good jarred barbecue sauce, and beef broth. Everything goes into the slow cooker, and hours later you lift the lid to find glistening, fall-apart meat in a deep crimson, smoky-sweet broth—perfect for feeding a crowd without hovering over a hot stove or grill all day.
Pile the shredded beef into soft sandwich buns or split hoagie rolls and spoon some of the crimson cooking juices over the top. It’s especially good with classic picnic sides: creamy coleslaw, potato salad, grilled corn, or a simple green salad. A tray of pickles, sliced onions, and extra barbecue sauce lets everyone customize. For a lighter option, serve the beef over rice, mashed potatoes, or grilled vegetables, with a crisp beer, iced tea, or a dry rosé alongside.
3-Ingredient Slow Cooker Fourth of July Hanging TenderServings: 8-10
Ingredients
4 pounds raw beef hanging tender (hanger steak), trimmed of large silver skin
2 cups beef broth (preferably low-sodium)
2 cups thick, smoky-sweet barbecue sauce (bottled or homemade)
Directions
Pat the raw beef hanging tender dry with paper towels and trim away any thick silver skin or large, hard pieces of fat; leave some marbling for flavor and moisture.
Lay the hanging tender pieces in the bottom of a large slow cooker, arranging them in an even layer as much as possible so they cook evenly.
In a bowl or large measuring cup, whisk together the beef broth and barbecue sauce until smooth and fully combined. This mixture will become the savory, deep crimson cooking liquid.
Pour the barbecue-broth mixture evenly over the beef in the slow cooker, turning the pieces once with tongs to make sure all surfaces are coated and submerged as much as possible.
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 and pulls apart easily with a fork. During cooking, avoid lifting the lid frequently so the heat and moisture stay consistent and the fat can slowly render into the broth.
Once the beef is fork-tender, use tongs to transfer the hanging tender to a large cutting board or shallow dish. Let it rest for about 10 minutes so the juices redistribute and it’s easier to handle.
While the beef rests, skim excess fat from the surface of the crimson cooking liquid in the slow cooker with a spoon. Taste the liquid and, if desired, adjust by stirring in a little more barbecue sauce for sweetness and body, or a splash of hot water if it’s thicker than you like.
Shred the hanging tender into bite-size, fibrous morsels using two forks, discarding any large, chewy membrane you encounter. Return the shredded beef and any accumulated juices back into the slow cooker.
Stir the shredded beef into the hot cooking liquid until every strand is coated and glistening. Cover and let it sit on the WARM setting for 15 to 20 minutes so the flavors meld and the meat absorbs some of the broth.
Serve the beef straight from the ceramic slow cooker pot, making sure to spoon both meat and some of the savory, deep crimson broth into each portion.
Variations & Tips
You can shift the character of this three-ingredient dish simply by changing the barbecue sauce. A Kansas City–style sauce will give you a thick, sweet, and tangy result; a Carolina-style vinegar sauce will make it brighter and more sharp; a Texas-style sauce will lean smoky and peppery. If your crowd likes a little heat, choose a spicy barbecue sauce or stir in a spoonful of chipotle puree at the end (this technically adds an ingredient, but you can set it on the table as a condiment to keep the core recipe at three). For a slightly leaner dish, chill the cooked beef and broth separately, then remove the solidified fat from the surface of the broth before reheating and combining. Food safety tips: Always start with raw beef that has been stored in the refrigerator at or below 40°F (4°C) and cook it promptly—do not leave it sitting at room temperature for more than 2 hours (1 hour if it’s very hot outside during your holiday prep). Use a slow cooker that is at least half full but not more than about three-quarters full so it heats properly. For safety, the internal temperature of the beef should reach at least 145°F (63°C), though this recipe takes it well beyond that point for tenderness. Once cooked, do not leave the slow cooker on WARM for more than 4 hours; cool leftovers quickly and refrigerate in shallow containers. Reheat leftovers to at least 165°F (74°C) before serving.
