Place the chuck roast right in the bottom of your slow cooker.
Sprinkle the ranch dressing mix and au jus mix evenly over the top of the meat.
Slice the butter into smaller pieces and place them across the roast.
Add the pepperoncini peppers on and around the roast—don’t skip them, they’re the secret star.
Cover and cook on low for 8 hours. Don’t peek!
Shred the meat gently with two forks—it should fall apart without effort.
Serve with mashed potatoes, over rice, or in hoagie rolls with melted provolone.