Begin by searing your beef chuck roast in a skillet over medium-high heat for 4-5 minutes on each side. Then, transfer to the slow cooker.

Melt your garlic butter in the same skillet and pour it over the beef. Add chopped Yukon Gold potatoes and beef broth, then splash in wine if using.

Secure the lid on the slow cooker and cook on low for 7-8 hours or high for 4-5 hours.

Check for doneness with a meat thermometer; the internal temperature should reach 200°F (93°C). Cook longer if needed.

Remove the beef once tender, let it rest, then serve with potatoes and drizzle with remaining garlic butter. Garnish with parsley.