Preparation Steps

• Trim any excess fat from the beef chuck roast and cut it into large chunks.
• In a large bowl, season the beef with salt, black pepper, thyme, and rosemary. Mix well to ensure each piece is coated.
• In a skillet over medium heat, melt ¼ cup of butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
• Place the chopped onion and halved baby potatoes in the bottom of the slow cooker. Lay the seasoned beef on top.
• Pour the beef broth over the beef, then add the remaining butter on top.
• Cover the slow cooker and set it on low for 6-8 hours or on high for 4-5 hours. Cook until the beef is tender and easily pulls apart with a fork.
• About 30 minutes before serving, check the tenderness of the beef. If needed, you can let it cook longer for a more tender result.
• Once done, remove the beef and potatoes from the slow cooker and place them on a serving platter. Drizzle with the remaining sauce and garnish with freshly chopped parsley.