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

Optionally, heat olive oil in a large skillet over medium-high heat and sear beef chunks for about 2-3 minutes on each side until browned.

In your slow cooker, place the halved baby potatoes at the bottom, then add the seared beef chunks on top. Add onion and carrots if using.

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

Pour the beef broth over the beef and potatoes, then drizzle the garlic butter sauce over everything and gently toss to combine.

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

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

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