Prepare the Roast: If you choose to brown your roast (optional), season it with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until golden brown, about 3-4 minutes per side. This step adds flavor but is not necessary for the overall cooking process.

Slow Cooker: Place the seared or raw beef chuck roast into the slow cooker.

Add Seasonings: Sprinkle the ranch dressing mix and au jus gravy mix evenly over the top of the roast. Place the unsalted butter on top of the roast, and scatter the pepperoncini peppers around and on top of the meat.

Cook: Cover and cook on low for 8 hours or on high for 4-5 hours, until the roast is tender and easily pulls apart with a fork.

Serve: Once cooked, remove the roast from the slow cooker, and shred the meat using two forks. You can either mix the shredded meat back into the juices in the slow cooker for extra flavor or serve it separately with the cooking juices spooned over the top.

Optional Liquid: If you prefer more liquid in your pot roast, you can add 1/2 cup of beef broth or water to the slow cooker before cooking. This is not necessary but can be done according to personal preference.