In a large skillet, melt 2 tablespoons of butter over medium-high heat. Season the beef chuck roast with salt and pepper, then sear it in the skillet for about 4-5 minutes on each side until a golden crust forms. Transfer the beef to your slow cooker.

In the slow cooker, arrange the seared beef at the bottom and layer the chopped Yukon Gold potatoes on top.

In a small saucepan, melt another 4 tablespoons of butter and add minced garlic, stirring for about 1 minute until fragrant. Pour the garlic butter mixture evenly over the beef and potatoes. Then pour in enough beef broth to cover the beef halfway.

Cover the slow cooker and set it on low heat for 7-8 hours or high heat for 4-5 hours.

Once cooking is complete, remove the beef and potatoes from the slow cooker. Shred the beef using two forks and return it to the sauce. Spoon the garlic-butter sauce over the dish and garnish with freshly chopped parsley.