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.