Trim any excess fat from the beef chuck roast and cut it into large chunks for even cooking.

In a bowl, season the beef with salt, black pepper, thyme, and rosemary, ensuring it’s well coated.

In a skillet, melt 2 tablespoons of butter over medium heat. Sear the beef chunks for 2-3 minutes on each side until browned.

Place the seasoned beef in the slow cooker.

In the same skillet, add the remaining 2 tablespoons of butter. Sauté the minced garlic and chopped onion until fragrant, about 2-3 minutes.

Pour the garlic and onion mixture over the beef in the slow cooker. Add the beef broth and baby potatoes.

Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours, until the beef is tender and easily shredded.

Once done, shred the beef with two forks directly in the slow cooker and mix with the potatoes and juices.

Sprinkle fresh parsley over the top for a pop of color and flavor before serving.