Begin by heating a large skillet over medium-high heat. Season your chuck roast generously with salt and pepper, then sear it in the skillet for about 4-5 minutes per side until it’s beautifully browned. Remove the roast and set it aside to cool slightly.

In your slow cooker, place the cleaned and chopped Yukon Gold potatoes in an even layer at the bottom.

Next, add the seared chuck roast on top of the potatoes in the slow cooker. Spoon the rich garlic butter over the beef, ensuring it coats the meat generously. Then, pour in enough beef broth to almost cover the potatoes.

Cover your slow cooker and cook on LOW for 7-8 hours or on HIGH for 4-5 hours until the beef is fork-tender.

Once cooked, transfer the beef and potatoes onto a large serving platter. Drizzle with any remaining garlic butter and sprinkle fresh parsley on top.