1. Sear the Roast: Heat canola oil over medium heat in a heavy skillet or Dutch oven. Add the chuck roast and sear on both sides until browned, about 3-4 minutes per side.
2. Transfer to Slow Cooker: Place the seared chuck roast into a slow cooker.
3. Add Seasonings: Sprinkle the dry ranch seasoning and dry au jus gravy mix evenly over the roast.
4. Add Pepperoncinis and Butter: Pour the pepperoncini peppers and their juice over the top of the roast. Then, place the cut butter on top of the roast in small pats.
5. Cook in Slow Cooker: Cover the slow cooker and cook on low heat for about 8 hours or on high heat for about 5 hours until the roast is tender and easily shreddable.
6. Shred the Meat: Once cooked, use two forks to shred the meat in the slow cooker.
