Begin by heating a large skillet over medium-high heat. Add the beef chuck roast and sear it for 4-5 minutes on each side until it develops a rich brown crust.

While the beef is searing, wash and chop your Yukon Gold potatoes into quarters. Layer them at the bottom of your slow cooker.

Carefully place the seared beef chunks atop the bed of potatoes. In a small saucepan, melt your butter, then add minced garlic and sauté for 1-2 minutes until fragrant.

Pour the garlic butter mixture over the meat and potatoes, followed by the beef broth.

Cover the slow cooker and set it to LOW for 7 hours or HIGH for 4 hours, checking the beef's tenderness towards the end.

Once done, let the dish rest for about 10 minutes before serving. Garnish with freshly chopped parsley and drizzle with garlic butter sauce.