My sister makes this every March and it disappears in minutes. Just 4 ingredients for a mouthwatering melt in your mouth meal

For a slightly lighter version, you can use reduced-fat Swiss cheese and a light Thousand Island dressing, though the full-fat versions melt and taste best.

If you love extra tang, stir in an additional 1/2 cup of sauerkraut when you add the shredded beef back to the slow cooker.

To turn this into a make-ahead meal, cook and shred the corned beef the night before, store it with the sauerkraut and juices in the fridge, then reheat in the slow cooker and add the Swiss cheese right before serving. For a spicier twist, use a spicy Russian dressing or stir in a tablespoon of prepared horseradish with the dressing.

If you’re feeding a crowd, you can easily stretch the recipe by adding another 8 ounces of sauerkraut and an extra 4 ounces of Swiss cheese without increasing the meat.

Leftovers reheat well in a skillet or microwave and make amazing next-day grilled Reuben sandwiches on rye bread with extra dressing and a quick sear in a buttered pan.