Start by cutting the beef chuck roast into 2-inch cubes. Heat a large skillet over medium-high heat and add a drizzle of oil. Sear the beef cubes in batches for about 4-5 minutes until they are browned on all sides, which locks in flavor. Once browned, transfer the beef to the slow cooker.

Next, add the diced Yukon Gold potatoes and minced fresh garlic to the slow cooker with the seared beef. Pour in the unsalted butter and beef broth evenly over the mixture, ensuring the liquid nearly covers the ingredients.

Set your slow cooker to LOW and cover it, cooking for 7-8 hours, or on HIGH for 4-5 hours. The beef should be incredibly tender and pull apart easily when done.

Once the cooking time is complete, check for doneness; the beef should shred easily. If desired, sprinkle freshly chopped parsley over the dish and serve on a large platter.