‘Church Crowd Pleaser’: Just 3 ingredients. Even picky eaters stack their plates.

Slice the beef into 1-inch-wide strips, trimming away excess fat as you go. This helps the meat cook evenly and keeps the sauce from becoming too greasy.

In a medium bowl, whisk together the teriyaki sauce and brown sugar until the sugar is mostly dissolved and the mixture looks smooth and glossy.

Place the beef strips in the bottom of a 4- to 6-quart slow cooker, spreading them out as evenly as you can.

Pour the sweet teriyaki mixture over the beef, stirring gently to coat all the strips in the sauce.

Cover the slow cooker with the lid and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the beef is very tender and easy to pull apart with a fork.

Once the beef is done, give everything a good stir. Taste the sauce and, if needed, adjust by adding a splash more teriyaki sauce for saltiness or a spoonful of water if it’s thicker than you like.

Serve the sweet teriyaki beef strips hot over rice, potatoes, or noodles, spooning extra sauce over the top. Store leftovers, cooled, in an airtight container in the refrigerator for up to 3 days, reheating gently on the stovetop or in the microwave.

If you like a little texture, you can brown the beef strips in a skillet with a touch of oil before adding them to the slow cooker; it’s not necessary, but it adds a deeper, roasty flavor that reminds me of Sunday pot roasts. For a bit of heat, stir in a pinch of red pepper flakes or a drizzle of hot sauce with the teriyaki and brown sugar. You can also stretch this dish by adding a bag of frozen stir-fry vegetables during the last hour of cooking—just stir them in, cover, and let them heat through until tender-crisp. If you prefer a thicker, almost gravy-like sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 20–30 minutes on HIGH. For a slightly lighter version, use low-sodium teriyaki sauce and reduce the brown sugar to 1/3 cup; it will still be pleasantly sweet without feeling heavy. Leftover beef is wonderful tucked into tortillas with shredded cabbage, or piled on a baked potato for an easy next-day supper.