Begin by heating a large skillet over medium-high heat. Add a drizzle of oil, then carefully place the beef chuck roast in the skillet. Sear each side for about 4-5 minutes until a rich brown crust forms, sealing in the flavors. Once browned, remove the beef and set it aside on a plate to rest while you prepare the other ingredients.

Grab your slow cooker and layer the bottom with the Yukon Gold potatoes, arranging them in an even layer. Place the seared beef chuck roast on top of the potatoes.

In a small bowl, melt the unsalted butter. Once melted, add the minced garlic and mix well. Pour this mixture evenly over the beef and potatoes.

Pour the beef broth over the layered ingredients in the slow cooker. Season generously with salt and pepper. Cover the slow cooker tightly with its lid.

Set your slow cooker to low and let it cook for approximately 7 hours and 15 minutes, or increase the heat to high for about 4 hours and 15 minutes if you're short on time.

Once cooking time is complete, gently shred the beef right in the slow cooker using two forks. Serve the tender beef and creamy potatoes on a large platter, garnishing with freshly chopped parsley.