Roast beef

In a slow cooker.

Assuming you bought a piece of beef suitable for roasting, I’d say your temperature was way too low. It also helps if there’s a layer of fat to baste the meat.

220/240 for the first 20 minutes, then down to 190 for the remainder of the time.

No foil - the outside will brown better, but cover if you think it’s browning too much.

Rest for 15-20 minutes.

I’ve always heard it cooks better, the bigger the joint is - so perhaps buy a big piece to freeze any leftovers (sliced in gravy) or served in sandwiches or made into another dish.

Hopefully, better cooks will offer some thoughts too.

3 hours on 180 deg, seasoned, rubbed liberally with olive oil and wrapped loosely but completely in foil, baste after 2 hours.
Will be moist and fall apart when carved, beautiful.

Yes slow cook- sometimes I do in a little water & teriyaki sauce.

I'm with Georgesgran. I do 20 mns at 220 then down to 190. 15mns per pound for medium rare + 15mns for medium +30mns for well done. Leave to rest for a good 20mns loosely covered with foil - you can happily leave it to rest for up to an hour. Been doing it like that for 50+ years and never had a failure.

That's a proper roasting! Long and slow for me is not roasting. It's braising or "slow cooked". Best suited to secondary cuts of meat.

What Georgesgran said.

For me, a rare treat an always several ribs- nothing better, with Yorkshire puds and roasties, veg and horseradish.

A rare treat for me as well. I like it rare though so can’t offer any cooking advice.

If hubby wants the beef "falling apart" I think slow cooking is more likely to achieve this. Roasting as per georgesgran I can get a roasting joint medium- well done, tender & tasty, but not that "falling apart" texture.