Fall Apart Crockpot Roast

There’s nothing quite as comforting as a slow-cooked roast that’s tender, flavorful, and practically melts in your mouth. This Fall Apart Crockpot Roast is one of those set-it-and-forget-it meals that makes your house smell amazing all day long and delivers the ultimate cozy dinner by evening. With simple ingredients and minimal prep, it’s the perfect recipe for busy weekdays, Sunday dinners, or even when you’re hosting family.

Ingredients

• 3–4 pound chuck or rump roast
• 1 packet brown gravy mix (I love Kinder’s, found at Walmart)
• 1 cup water
• 1/2 yellow onion, sliced
• 3–4 carrots, peeled and cut into chunks
• 4–5 potatoes, quartered
• 1 tablespoon oil (for browning)
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Directions

1. Sear the Roast
   Heat a wide skillet over medium-high heat. Season the roast generously with salt and pepper. Add oil to the hot pan and sear the roast for about 2 minutes per side, until caramelized and brown.
2. Add to Crockpot
   Transfer the roast to your slow cooker. Add in the onion, carrots, and potatoes around the roast.
3. Add Seasonings & Gravy
   Sprinkle the packet of brown gravy mix over the top of the roast. Pour 1 cup of water over everything. Add in thyme and bay leaf.
4. Slow Cook
   Cover with the lid and cook on low heat for 8–10 hours, or until the roast is fork-tender and falling apart.
5. Shred & Serve
   Carefully remove the roast to a cutting board. Let it rest for a couple of minutes, then shred with two forks or slice against the grain with a serrated knife. Serve with the cooked veggies.

Fall Apart Crockpot Roast

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There’s nothing quite as comforting as a slow-cooked roast that’s tender, flavorful, and practically melts in your mouth. This Fall Apart Crockpot Roast is one of those set-it-and-forget-it meals that makes your house smell amazing all day long and delivers the ultimate cozy dinner by evening. With simple ingredients and minimal prep, it’s the perfect recipe for busy weekdays, Sunday dinners, or even when you’re hosting family.

Ingredients

• 3–4 pound chuck or rump roast
• 1 packet brown gravy mix (I love Kinder’s, found at Walmart)
• 1 cup water
• 1/2 yellow onion, sliced
• 3–4 carrots, peeled and cut into chunks
• 4–5 potatoes, quartered
• 1 tablespoon oil (for browning)
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Sear the Roast
Heat a wide skillet over medium-high heat. Season the roast generously with salt and pepper. Add oil to the hot pan and sear the roast for about 2 minutes per side, until caramelized and brown.


2. Add to Crockpot
Transfer the roast to your slow cooker. Add in the onion, carrots, and potatoes around the roast.


3. Add Seasonings & Gravy
Sprinkle the packet of brown gravy mix over the top of the roast. Pour 1 cup of water over everything. Add in thyme and bay leaf.


4. Slow Cook
Cover with the lid and cook on low heat for 8–10 hours, or until the roast is fork-tender and falling apart.


5. Shred & Serve
Carefully remove the roast to a cutting board. Let it rest for a couple of minutes, then shred with two forks or slice against the grain with a serrated knife. Serve with the cooked veggies.