Begin by searing the beef chuck roast in a hot skillet over medium-high heat for 3-4 minutes on each side until it's beautifully browned. This step enhances flavor but is optional. Once seared, transfer the beef to your slow cooker.

Next, quarter the Yukon Gold potatoes and arrange them around the beef in the slow cooker.

In a separate bowl, melt the butter and blend in minced garlic and your choice of broth. Stir until well combined, and then pour this mixture over the beef and potatoes in the slow cooker.

Set your slow cooker to LOW for 7-8 hours or HIGH for 4-5 hours.

When cooking time is up, remove the lid and spoon the aromatic mixture onto a serving platter. Drizzle additional sauce from the slow cooker over the beef and potatoes and garnish with freshly chopped parsley.