Begin by cutting the beef chuck roast into 2-inch chunks, removing any excess fat. Season generously with salt and pepper. Wash and scrub the Yukon Gold potatoes; halve them for quicker cooking or keep them whole.

In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add the seasoned beef chunks, searing for about 4-5 minutes on each side until golden brown.

Transfer the seared beef chunks into the slow cooker and add the prepared Yukon Gold potatoes on top.

In a small saucepan, melt ¼ cup of butter over low heat and stir in 4-6 minced garlic cloves. Simmer until fragrant, then pour this sauce over the beef and potatoes.

Pour in 1-2 cups of beef broth until it covers the ingredients. Ensure there is enough broth to keep the dish moist.

Cover the slow cooker and set it to low for 7-8 hours or high for 4-5 hours, until the beef is tender.

Once cooking is complete, garnish with freshly chopped parsley and serve.