Begin by heating a tablespoon of olive oil in a skillet over medium-high heat. Season the beef tips generously with salt and pepper, then add them to the skillet, searing each side for 3-4 minutes until they are golden-brown.

While the beef is searing, layer the baby potatoes at the bottom of your crockpot.

In the same skillet, reduce the heat to medium and add the butter. Allow it to melt, then stir in the minced garlic, sautéing for about 1-2 minutes until fragrant and golden.

To the skillet, add Worcestershire sauce, thyme, rosemary, and beef broth; stir well to combine, and let it simmer for 2-3 minutes.

If desired, mix cornstarch with a bit of water, then add this slurry back into the skillet, stirring continuously until thickened.

Carefully pour the garlic butter sauce over the beef tips and potatoes in the crockpot, ensuring everything is well-coated.

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

When cooking time is up, gently stir the contents of the crockpot to combine the flavors before serving.