Step 1

Trim the rump roast of excess fat, and set in the slow cooker.

Step 2

Arrange the potatoes, carrots, and onions around the roast.

Step 3

Mix together the beef broth and Worcestershire sauce, and pour over the roast and vegetables.

Step 4

Sprinkle everything with ranch seasoning, and place the 1/4 cup butter on top of the roast.

Step 5

Cook on low for 8-10 hours, until tender & easily shredded. Serve!