Begin by chopping your chuck roast into bite-sized pieces and cutting Yukon Gold potatoes into quarters. Mince several cloves of fresh garlic to release that irresistible aroma.

Heat a skillet over medium-high heat and add a drizzle of oil. Once hot, add the beef chunks in a single layer, allowing them to sear until browned, about 3-4 minutes on each side.

In a small saucepan, melt a generous amount of butter over low heat, then mix in the minced garlic and your chosen broth. Stir until the mixture is combined and fragrant, about 2-3 minutes.

Layer the quartered potatoes at the bottom of your slow cooker, then top them with the seared beef chunks. Pour the garlic butter sauce evenly over the top.

Set your slow cooker to low heat for 7-8 hours or on high for 4-5 hours. Cover and allow the ingredients to meld together, until the beef is tender.

Once cooked, serve the Slow Cooker Garlic Butter Beef with Potatoes onto a large platter or individual bowls. Garnish with freshly chopped parsley.