Begin by searing the chuck roast in a hot skillet over medium-high heat for about 4-5 minutes on each side until a golden crust forms. This optional step locks in the flavors.

In your slow cooker, combine the seared chuck roast, halved Yukon Gold potatoes, minced garlic, and generous pats of butter. Pour in your choice of broth until well covered but not submerged.

Set your slow cooker on LOW and let it cook for 7-8 hours or switch to HIGH for 4-5 hours until the beef is fork-tender.

Once cooking is complete, transfer the tender beef and potatoes onto a serving platter. Drizzle any leftover garlic butter sauce from the slow cooker over the dish.

Garnish with freshly chopped parsley before serving.