Place the beef roast into your slow cooker.

Sprinkle the dry ranch dressing mix and au jus gravy mix evenly over the top of the roast.

Add the pepperoncini peppers, juice and butter in several pieces on top.

Cover and cook on low for 8 hours (or until the beef is fork-tender and easily pulls apart).

Once cooked, carefully remove the roast from the slow cooker and set it aside on a plate.

Skim any excess fat from the surface of the cooking liquid if needed.

(Optional) To make a thicker gravy, whisk together 2 tablespoon of cornstarch with 2 tablespoon of cold water in a small bowl. Stir this mixture into the liquid in the slow cooker and cook on high for about 10–15 minutes, until slightly thickened.

Shred the beef using two forks, then return it to the slow cooker and stir to coat it in the sauce.

Serve warm with the juices spooned over the top.