Name: Super Simple Slow Cooker Fall Apart Roast Beef
Prep time: 10 min
Cook time: 8 h
Total time: 16 h 20 min
Cuisine: American
Ingredients: 2–3 lb chuck or shoulder beef roast; 1 chopped onion; ¾ cup bone broth (or water or red wine); Sea salt, to taste; 1 tsp pepper; 1 tsp granulated garlic; ½ tsp turmeric; ½ tsp oregano; ½ tsp thyme; ½ tsp cumin; ¼ tsp allspice

Why You’ll Love This Recipe

I love how effortlessly this roast comes together. With just a handful of spices and a chuck or shoulder roast, I can create a slow-cooked meal that tastes like I spent hours in the kitchen. The meat becomes so tender that it falls apart with just a fork—no carving needed. It’s also incredibly versatile: I serve it with mashed potatoes, in sandwiches, or over rice, and it’s always a hit. Plus, everything cooks in one pot, making cleanup a breeze.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2–3 lb chuck or shoulder beef roast
1 chopped onion
¾ cup bone broth, water, or red wine
sea salt to taste
1 teaspoon pepper
1 teaspoon granulated garlic
½ teaspoon turmeric
½ teaspoon oregano
½ teaspoon thyme
½ teaspoon cumin
¼ teaspoon allspice

Directions

I start by washing and seasoning the beef roast with sea salt, pepper, granulated garlic, turmeric, oregano, thyme, cumin, and allspice.
I add the chopped onion to the bottom of my slow cooker.
In a skillet over medium-high heat, I sear the roast for 2–3 minutes per side, including the edges, to build a rich flavor base.
Once browned, I transfer the roast to the slow cooker.
I turn off the skillet and pour in ¾ cup of liquid—either bone broth, water, or red wine. I scrape up the flavorful browned bits from the bottom and pour everything into the slow cooker.
I cover the slow cooker and set it to LOW for 8 hours. After that, the roast is incredibly tender and ready to enjoy.

Note: When I’m in a hurry, I sometimes skip the browning and deglazing steps and just place everything directly into the slow cooker.

For more gravy, I increase the liquid to about 1½ cups.

Servings and timing

This recipe makes 8 generous servings. It takes just 10 minutes to prep and cooks for 8 hours on LOW in the slow cooker. Including inactive time, it’s ready in about 16 hours and 20 minutes—but most of that is hands-off slow cooking time.

Variations

I occasionally use red wine for a deeper flavor, especially when I’m serving the roast for a special dinner.
If I want extra herbs, I’ll add rosemary or bay leaves for an earthy twist.
For added sweetness and complexity, I sometimes throw in a chopped carrot or two.
When I’m feeding a crowd, I double the recipe and use a larger roast—it scales up beautifully.
I like adding potatoes or mushrooms to the slow cooker for a complete one-pot meal.

Storage/Reheating

Leftover roast beef stores well in an airtight container in the refrigerator for up to 4 days. I reheat it gently in a covered skillet over low heat or in the microwave with a splash of broth to keep it moist. It also freezes beautifully—just portion it out and freeze in sealed containers or bags for up to 3 months.

FAQs

Do I have to brown the roast before putting it in the slow cooker?

No, I don’t have to. Browning adds flavor, but when I’m short on time, I skip this step and just add everything directly to the slow cooker.

Can I cook this on high instead of low?

Yes, I can set the slow cooker to HIGH for about 4–5 hours, but I find the roast turns out more tender when I cook it on LOW for the full 8 hours.

What cut of beef works best for this recipe?

I prefer using chuck or shoulder roast—they’re both well-marbled and perfect for slow cooking.

Can I add vegetables to the slow cooker?

Absolutely. I often add carrots, potatoes, or celery in the last few hours of cooking to make it a complete meal.

How can I make the gravy thicker?

Once the roast is done, I remove the meat and simmer the liquid on the stove. If I want it thicker, I stir in a slurry made from cornstarch and water and cook until it thickens.

Conclusion

This fall-apart slow cooker roast beef is the kind of hearty, comforting dish I turn to when I want something satisfying with minimal effort. The flavors are rich and well-rounded, and the meat practically melts in my mouth. Whether I’m feeding the family on a busy weekday or prepping for Sunday dinner, this recipe never fails to deliver warm, savory goodness.