Dinner

Super Simple Slow Cooker Fall Apart Roast Beef Recipe

Bynova cole December 13, 2025December 13, 2025

Introduction

This Super Simple Slow Cooker Fall Apart Roast Beef is the perfect hearty meal for busy days. Tender, flavorful, and incredibly easy to prepare, it slowly cooks to a melt-in-your-mouth finish with just a handful of spices and ingredients.

A white plate holds a meal with steamed white rice forming the base layer, soft and fluffy with individual grains visible. On top of the rice is a thick layer of shredded, slow-cooked meat, dark brown with a slightly crispy edge and tender texture, covered with small chunks of caramelized onions adding a shiny golden layer. To the right side of the plate, there is a portion of sautéed vegetables with a mix of green and brown colors, looking soft and glossy, with some dark grill marks. A fork rests on the edge of the plate near the vegetables. The background shows a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2-3 lb chuck or shoulder beef roast
1 chopped onion
3/4 cup bone broth (or water or red wine)
Sea salt to taste
1 tsp pepper
1 tsp granulated garlic
1/2 tsp turmeric
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp cumin
1/4 tsp allspice

Instructions

Step 1: Wash and season your beef roast thoroughly with sea salt, pepper, granulated garlic, turmeric, oregano, thyme, cumin, and allspice.
Step 2: Place the chopped onion in the bottom of your slow cooker.
Step 3: In a skillet over medium-high heat, brown the roast on all sides for 2 to 3 minutes each, including the edges.
Step 4: Transfer the browned roast to the slow cooker on top of the onions.
Step 5: Turn off the skillet and add 3/4 cup of your chosen liquid. Scrape the bottom of the pan to remove any browned bits, then pour this mixture into the slow cooker.
Step 6: Cover the slow cooker and set it to LOW. Cook for 8 hours or until the beef is tender and easily falls apart.

Tips & Variations

You can skip browning and deglazing for an even simpler method—just add all ingredients directly to the slow cooker.
If you prefer more gravy, increase the liquid to 1 1/2 cups.
Serve with mashed potatoes or roasted vegetables for a complete meal.

Storage

Store leftover roast beef in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of broth to keep it moist. For longer storage, freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

In the image, there is a white plate with a bed of fluffy white rice at the bottom layer, covering most of the plate. On top of the rice in the center, there are two thick slices of dark brown, tender-looking shredded meat with a slightly rough texture and some caramelized onions scattered on them. To the right side of the plate, there is a portion of cooked vegetables, mainly mushrooms and spinach, sautéed with a glossy and slightly oily look. A silver fork is placed on the right edge of the plate. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, chuck or shoulder roasts work best for slow cooking because they become very tender. Other tougher cuts like brisket can also be used, but avoid lean cuts that may dry out.

Is it necessary to brown the roast first?

Browning adds extra flavor and richness, but you can skip this step to save time. The roast will still be delicious and tender if you add everything directly to the slow cooker.