Place the beef chuck roast into the bottom of a 6-quart slow cooker.

Sprinkle the dry ranch seasoning mix and the dry au jus gravy mix evenly over the top of the meat.

Place the butter (whole or sliced) on top of the seasoned roast.

Add the pepperoncini peppers around the meat and pour in the pepperoncini juice.

Cover and cook on low for 8 hours until the beef is fork-tender.

Shred the beef using two forks, removing any excess fat, and stir into the remaining juices before serving.