Start by dicing the beef into large chunks and cutting the Yukon Gold potatoes into halves or quarters.

Mince the garlic and chop the fresh parsley for garnishing later.

For enriched flavor, heat a skillet over medium-high heat and sear the beef chunks until they develop a lovely brown crust (about 4-5 minutes). This step is optional but highly recommended.

Place the seared beef and potato pieces into your slow cooker. Next, sprinkle in the minced garlic, add the butter, and pour in the beef broth to create a flavorful sauce.

Set the slow cooker on LOW for 7-8 hours or HIGH for 4-5 hours. The goal is to achieve fork-tender beef that shreds easily and potatoes that are creamy and soft.

Once the cooking time is complete, stir gently, ensuring everything is well combined. Garnish with fresh parsley just before serving for a pop of color and freshness.