In a small bowl, mix together softened butter, minced garlic, Dijon mustard, lemon juice, parsley, chives, paprika, red pepper flakes, salt, and pepper until well combined to create the cowboy butter.

Optional: Sear the steak in a hot skillet for 2-3 minutes per side to lock in juices and create a flavorful crust.

Layer the halved baby potatoes evenly at the bottom of your slow cooker.

Place the steak on top of the potato layer.

Spoon the cowboy butter mixture generously and evenly over the steak and potatoes, coating everything thoroughly.

Pour beef broth around the sides of the slow cooker, not directly over the butter to prevent washing it off.

Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the beef is fork-tender and easily pulls apart.

Optional: For a thicker sauce, mix 1 tbsp cornstarch with 1 tbsp water and stir into the cooking liquid during the last 30 minutes of cooking.

Transfer the steak and potatoes to a serving platter, spoon the rich sauce over the top, and garnish with extra fresh parsley before serving.