Pat the beef cubes dry with paper towels and season lightly with salt and pepper.

Halve the baby potatoes into even pieces and chop the onion into roughly 1-inch pieces.

Place the halved potatoes, chopped onion, and minced garlic in the bottom of a 6-quart or larger slow cooker.

Place the seasoned beef cubes on top of the vegetables.

In a small bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, dried thyme, dried rosemary, and black pepper until well combined.

Pour the sauce mixture evenly over the beef and vegetables in the slow cooker.

Distribute the cubed butter pieces across the top of everything. Do not stir.

Cover the slow cooker 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 cooked through.

Gently stir the contents of the slow cooker to combine everything before serving.

Garnish with fresh chopped parsley and spoon the garlic butter sauce generously over each serving.

Serve immediately while hot, or keep on warm setting for up to 2 hours.