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At the bottom of large slow cooker, spread baby potatoes, baby carrots and onion. Top with cubes of butter and place sirloin tip roast on top.
In a medium bowl, whisk beef broth, apple cider vinegar, soy sauce, worcestershire sauce, garlic powder, onion powder, smoked paprika, parsley, salt and pepper. Pour slowly over the roast.
Close the lid and cook on Low for 8-10 hours or until meat is tender and easily pulls apart with a fork. It's best to cook tougher cut of meat like this one on low heat for the most fork tender results. However, you can still cook it on high heat for 4-5 hours.
After shred meat with two forks right in the slow cooker, gently stir and serve with the veggies and au jus.