Pat the beef cubes dry with paper towels. In a large bowl, toss the beef with olive oil, salt, pepper, thyme, rosemary, and paprika until evenly coated.

Heat a skillet over medium-high heat until shimmering. Sear the beef in batches without crowding the pan, about 2 minutes per side, until browned. Transfer each batch to the crockpot.

Lower the skillet heat to low. Add the melted butter and minced garlic, and cook 1 to 2 minutes until the garlic is fragrant but not browned.

Pour the warm garlic butter over the seared beef in the crockpot.

Tuck the halved baby potatoes around and on top of the beef. Pour the beef broth over everything.

Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours until the beef is fork-tender and the potatoes are cooked through.

Taste and adjust seasoning with additional salt and pepper if needed. Sprinkle with chopped parsley before serving.