Here, we will show you just how to make a fall-apart roast. It will be moist, flavorful, and will melt in your mouth. Sounds like an amazing dinner recipe!
Welcome to a very manly Man Monday. Why is it so manly? Because you will FINALLY learn how to make a pull-apart roast. So for years I’ve been making roasts… This is usually how it goes…
Sarah: This is a really good roast Zach, good flavor.
–15 minutes later—
Sarah (still chewing the same piece of roast): *Takes a gulp of water* Man, that was good.
Zach: Well, I’m glad you liked the first bite, because the rest of your roast is cold… who are we kidding? This roast sucks.
Sarah: No, no, no! The roast is very delicious.
Zach: That’s your way of saying the flavor is good but the tenderness is non-existent.
Sarah: … How was your day today? *Looks away sheepishly*
Well, my friends, I’m here to tell you that I have unlocked the key to a delicious pull-apart roast! Hear ye, hear ye! Listen up and take notes!
So, step 1 – the MOST IMPORTANT STEP. Pick a good roast. The best roasts will have some good marbling in them, like a chuck roast. Chuck roasts are moderate in price for good quality– that’s what I use! *Warning* If you use a different roast, you are straying from my “pull-apart guarantee”. Other good choices for roasts would be the ball tip and eye of round roasts. However, both of those will be tougher and will require longer roast times. Personally (and I may get flack from saying this, but I stand by my reasoning), I do NOT use rib eye or tenderloin for the slow-cooker. That’s like putting a fat diamond on a ring made of plastic… Just a waste.
Step 2 – Lots’o’patience. Patience. Maybe this is why most people struggle at making tender roasts… they aren’t willing to let it slow-cook for longer than 2 hours. If you slow-cook a roast for two hours and then throw a rage-fit when it’s not tender, I will take your Man Card from you and burn it.
That’s it. Two main steps to a GOOD pull-apart roast. Pick a good roast with a hefty heap of patience. You follow the steps outlined in this post and I promise you a delicious pull-apart roast. Now, if you follow the recipe outlined below… it will also taste VERY good. Promise.
Do this and impress those you entertain, be it family or friends. Soon they will be asking YOU how to be awesome.
-Zach
How to Make a Fall-Apart Roast
Ingredients
- 2 lbs Chuck roast cut into quarters (at minimum)
- 3 tablespoons flour
- 1 tablespoon salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 1 medium onion sliced
- 1 clove garlic minced
- 1 tablespoon brown sugar
- 2 cups beef stock
- 2 bay leaves
Instructions
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Whisk your flour, salt, and pepper together. Liberally coat all sides of each piece of your roast in the flour mixture, set aside.
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Get your olive oil nice and hot in a large skillet (please don't burn your house down). Using tongs, sear each side of each piece of roast in the hot oil.
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Place your sliced onion, garlic, brown sugar, bay leaves, and beef stock in the slow cooker. Stir until the sugar is dissolved. Turn the heat to low.
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After the searing is done, place your roast pieces into the slow cooker, on top of the onion slew. Put the lid on and slow-cook for at least 8 hours. Add salt to taste.
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YUM! Just looking at the pictures is making my mouth water! Delicious!
The best roast beef recipe lve ever used. The recipe makes even the toughest me taste amazing and tender
I havE made this roast several times It is hands down the best roast EVER. And so easy. I have shared it with friends and family who are equally happy. Now if you can just tell me how to make biscuits!!!
I am drooling! This roast looks unbelievably tender and flavorful! YUM!!!
Could I brown the meat the night before and put it in the crock pot in the morning before going to work?
The first time I cooked this, I was amazed. The roast was delicious and veeerrryyy tender. It is now a staple for my family and me.
I second that. This is the best roast I have ever had. Putting one on today
Love this recipe! I made this a while ago and loved it!! Making again today and wondering if it’s okay to cook on high for 6 hours or if the time can be cut down cooking on low if I cut the meat into smaller pieces? Thanks!
I had to come back and say this is absolutely spot on, the perfect no fail way to get tender roast beef!
What if you do not have a slow cooker???
Just don’t expect this to happen to Beef Round Roast or Rump Roast ‘cuz they won’t get tender no matter what you do to them. Chuck Roasts Rule!!
This is one of my favorite recipes!
This is the best roast I have ever had!,,, Tender and tasty. I have made it 4 times in the past couple of months. Now if I could learn to make pie crust………
Can the brown sugar be omitted?
Do you completely cover the meat with the stock?
This is by far the BEST beef roast I’ve ever made or had! Excellent recipe…thank you!
I just made this for our thanksgiving dinner (Canada) and it was a hit! So thankful for finding this recipe!! Will never go back to how I used to make it!! Thank you!
Can I prepare this in the oven? If so, temp please and how long? I live in Italy and we don’t have slow cookers. Thanks!
You made me a believer!! I’ve never cut down a roast and I’m sold on this method. My son who usually finishes his plate and doesn’t say much, but even he mention how good it was…without prompting! Thanks Zach and Sarah for sharing!
My Mom’s roasts always fell apart – but I don’t know how she made them. She didn’t have a slow cooker, oven only. She used meat ONLY – absolutely no other ingredients. How do you make a fall apart roast in the oven?
Wow! Melt in your mouth roast that I have always dreamed of! I bought a 2 roast package with the intention of making one roast for my tamales and the other for dinner that night. Before I found this recipe, I threw the one in the slow cooker, set for 2 hours and go. Fast forward to dinner, I couldn’t help but think and chew, ‘What am I doing wrong?’
So, I figured someone had figured it out and as I looked up “Pull Apart Roast”, High Heels & Grills username caught my eye. I decided the recipe was easy enough and gave it a try. I was worried about the 8 hours to cook, but when I opened my cooker, I was instantly hungry and could hardly wait to try this beautifully cooked roast that looks and tastes the best I have ever had! Needless to say, my tamales were my best yet as well! BRAVO, Zach, and thank you!
I don’t have a slow cooker and my instapot cooks things faster on the slow cook setting than a normal slow cooker would. How do I do this in the oven?
Are you supposed to cook on low for 8 hours, or high?
I am gluten free unfortunately. Can I make without the flour?
If I wanted to add veggies (potatoes and carrots) at what point would I add them in? I assume they shouldn’t cook for 8 hours?
I’ve struggled making roasts, they’ve always been dry and tough. THIS WAS AMAZING. We had over my parents and in-laws and everyone was raving about it. 100% will make again & reccomend
What temp can I cook in the oven at a low temp for 8 hours?
Is chuck steak the same as chuck roast?
Is shoulder roast the same as chuck roast?
I feel like the main mistake I keep making is I must be buying the wrong cut of meat. I want to the cut that is pictured in the photo–the one that falls apart into shreds not the kind that remains one solid piece after cooking.
Is the slow cooker on low or high?
I love this recipe as it explains the principle behind getting the roast fall apart good. I do have a question. I can’t have gluten! Does anyone know what I can substitute to coat the roast with and get the yumminess of flavor you get with wheat flour? Thank you so much. I have tried gluten free flour and it’s just not the same at all.
I’m more of a savory roast person. I loved the tenderness of this recipe but I will omit the brown sugar next time. Too sweet for us.
At what point can you add potatoes and carrots?
This has become a favorite on the family menu! So tender and delicious!
It looks great, what if you don’t have a slow cooker? And I wanted to ask would Lipton onion soup mix go good in that, my mom always put it in all her roast
This is hands down the best beef recipe I’ve ever made. I’ve been cooking this for over four years. Everyone who has tasted it LOVES it!!
All I can say is bravo!!????
This has become my “go-to” roast recipe. I make it a couple of times a winter and turn the leftovers into beef barley stew. So tender and flavorful and every time I serve this to someone for the first time, they ask for the recipe!
I have been making pot roasts or church roasts differ ways for 45 years and this is the best one ever. The whole family raved over it… so tender and flavorful. I had a 4# chuck roast and I new it would not fit in my crockpot so I cooked it (covered) in the oven at 300 degrees for about 4hours and it came out perfect. Definitely the only recipe I will ever use.
Love the sound of your recipe for perfect fall part roast! Mine turns out perfect about every other time, so I can’t wait to try yours! Question……cook in slow cooker for 8 hrs…..is that on Low setting? I’m assuming so, but just confirming. 👍
I am literally trying this recipe today! Meat has been in the slow cooker since 10am and my house is already smelling amazing!! I can’t wait to try it!!
Holy sh*t….this came out amazing and I still can’t believe I didn’t screw this up! 🙌🏻 GO ME! 🤣 Thanks for the recipe!!
This is my 3rd time making this recipe. I’ve been making pot roasts for 45 years and this is the best. I usually get a 3-4 # roast and increase the ingredients. Sine my crockpot is not big enough I bake it in the oven for 3 1/2 hours at 300 degrees. Perfect every time!!
forgot to ask–can I use arrowroot as a thickener instead of flour? is it a good substitute to ute for those who need to be gluten free?
This is my go to roast Absolutely delicious, tender and just plain good.
I’m so glad you like it! It’s our favorite too!