Start by cutting the chuck roast into bite-sized chunks, wash and halve the Yukon Gold potatoes, and mince the garlic finely.

Heat your skillet over medium-high heat and sear the beef chunks for about 4-5 minutes until browned.

Melt the butter in a small saucepan, stir in minced garlic, then pour the garlic butter and beef broth over the beef in the slow cooker.

Arrange the halved Yukon Gold potatoes around the beef in the slow cooker, ensuring they are coated in the garlic butter sauce.

Set your slow cooker to low for 7-8 hours or high for 4-5 hours until the beef is fork-tender.

Once done, serve in a large bowl and garnish with fresh parsley.