Start by cutting the beef chuck roast into 1-inch chunks, trimming any excess fat. Wash and scrub the Yukon Gold potatoes, leaving the skin on for added texture and flavor. Mince about 6 cloves of garlic.

In a large skillet over medium-high heat, melt 2 tablespoons of butter until foamy. Add the seasoned beef chunks in batches, searing them for about 3–4 minutes on each side until a golden crust forms. Transfer the beef to the slow cooker.

Begin layering your ingredients in the slow cooker. Place the washed potatoes at the bottom, then add the seared beef on top. Combine minced garlic with melted butter and beef broth, then pour over the ingredients.

Cover the slow cooker and set it to LOW for 7 hours or HIGH for 4 hours. Check for doneness halfway through.

Once cooked, ladle the contents onto a serving platter and garnish with chopped fresh parsley before serving.