My roasts won't fall apart.

Chuck roast, I guess.

Try a long roast. Cover completely in water mixture and as low as you can go for 20 or 29 hours. Falls off the bone

350 degrees for 4-5 hrs should do it. What temp are you using?

My slow cooker only has low, medium, and high settings. I looked in the owner's manual to see if it had any temperature definitions and it didn't. After some digging, I found an article online reviewing slow cookers including mine. They found that the low setting on mine only went up to 170 degrees. That is probably my issue right there, correct?

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What am I doing wrong?

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You're not using the sous vide method. Try that next time

Sear it in a cast iron, then add it to a dutch oven with either water, beef stock, or a blend of the two (I prefer the latter). Throw in whatever else you like. Put in your oven at 275 for around 8 hours. Make sure your liquid covers the roast. Impossible to frick up.

Did you have it covered? If not the liquid steamed out. Must cover in order for it to keep moisture throughout the meat. Do this and it should cook till it's fall apart tender.

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I found an article online reviewing slow cookers including mine. They found that the low setting on mine only went up to 170 degrees.

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collagen starts to dissolve at 160 and accelerates at 180+. you need to cook on medium for a long cook and high for a shorter cook

That's not how slow cookers work. All settings will get to the same temperature, it's how long it takes to get to that temp.

If you insist on using it, turn it to high until it gets to the simmer point then switch to low.

I sear in a large dutch oven, add liquid, cover, get it settled at a low simmer on either the stove or in the oven. Falls apart in about 4-6 hours to the point where it's hard to cut.