Place the beef roast into your slow cooker.

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

Cut the butter into pieces and place them on top of the roast.

Add the pepperoncini peppers around the roast.

Cover and cook on low for 6–8 hours, or until the meat is tender and easily shreds with a fork.

Once cooked, remove the roast and shred it using two forks.

Return the shredded meat to the slow cooker and mix it with the juices.

Serve warm, and enjoy!