Pat the beef chunks dry with paper towels. Season them generously with salt and black pepper.

If you want extra flavor, heat olive oil in a large skillet over medium-high heat. Sear the beef chunks for 2-3 minutes on each side until they are browned. You can work in batches if needed.

Place the halved baby potatoes at the bottom of the slow cooker. Add the seared beef chunks on top. If you’re using onions and carrots, scatter those in as well.

In a small bowl, melt the butter. Stir in the minced garlic, Italian herbs, red pepper flakes (if using), and the chopped parsley.

Pour the beef broth evenly over the beef and potatoes. Drizzle the garlic butter sauce over everything and gently toss to mix.

Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beef is fork-tender and the potatoes are soft but not mushy.

Taste the sauce and adjust the salt and pepper as needed. If the sauce seems too thin, let it sit uncovered for 15 minutes, or mash a couple of potatoes into the broth to thicken.

Transfer the beef and potatoes to a serving platter. Spoon extra sauce over the top, sprinkle with fresh parsley, and serve warm.