Solstice Simmer: Just 5 ingredients. It’s the perfect toss-and-go meal for those long sunny summer evenings.

For a slightly lighter version, you can use boneless beef chuck roast cut into large chunks instead of shanks or short ribs; it will still become very tender, though it will be a bit less gelatinous. Pork shoulder (pork butt) also works beautifully with the same sauce and timing, giving you soft, shreddable pieces in a glossy coating. If you prefer a little heat, stir 1 to 2 teaspoons of crushed red pepper flakes or a spoonful of hot sauce into the sauce mixture before cooking.

For a smokier flavor, choose a smoky barbecue sauce or add 1 teaspoon of smoked paprika. To stretch the meal, stir in a drained can of chickpeas or white beans during the last hour of cooking so they warm through and absorb some of the sauce. If you need to reduce sodium, use low-sodium broth and soy sauce, and taste before adding any extra salt at the table.

Food safety tips: Keep raw beef refrigerated until you’re ready to cook, and wash your hands, cutting boards, and knives thoroughly after handling it. Do not put frozen meat directly into the slow cooker; always thaw it completely in the refrigerator first so it comes up to a safe temperature quickly and evenly.

Cook the dish until the meat reaches at least 145°F for beef, though these cuts are best well above that for tenderness; the long low-and-slow time in the slow cooker will take care of this. Once finished, do not leave the slow cooker on the “warm” setting for more than 2 to 3 hours before refrigerating leftovers. Cool leftovers promptly in shallow containers and reheat only what you plan to eat, bringing it back up to a simmer before serving.