Heat a tablespoon of olive oil in a large skillet over medium-high heat. Season the beef tips with salt and pepper and sear for 3–4 minutes on each side until golden brown.

Wash and place the baby potatoes in the bottom of your crockpot. Layer the seared beef tips on top.

In the same skillet, add 4 tablespoons of butter. Once melted, add minced garlic and sauté for 1–2 minutes until fragrant.

Add Worcestershire sauce, thyme, rosemary, and 1 cup of beef broth to the garlic butter. Stir well and simmer for 2–3 minutes.

To thicken, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the sauce. Cook for another minute.

Pour the sauce over the beef tips and potatoes in the crockpot.

Cover the crockpot and set it to cook on low for 6–8 hours or high for 3–4 hours.

Once cooked, stir to incorporate sauce with the potatoes and beef tips. Serve warm.