Season the chuck roast with pepper on both sides.
In a large skillet, heat 2 Tbsp oil.
Once hot, sear and brown the beef for 2-3 minutes per side.
In a slow cooker bowl, add the beef broth. Then, add the seared beef, and top with ranch mix, au jus powder, minced garlic, pepperoncini, and sliced butter.
Cook on low heat for about 7-9 hours, or on high heat for 4-6 hours or until fork-tender (a thinner piece of meat will cook faster and a thicker cut will take longer).
Shred the beef and add back into the slow cooker, gently mix until combined with the buttery gravy. ENJOY