1: Heat oil in a large skillet.
2: Sear roast on all sides - about 2-3 minutes per side.
3: Transfer meat to slow cooker.
4: Sprinkle packets of dry ranch dressing and au jus mixes over roast.
5: Place peppers around roast and top with 1/4 cup pepperoncini liquid.
6: Top with the slices of butter.
7: Cover and cook on low for 8 hours or high for 4 hours.
8: After it has cooked, take 2 forks and shred the meat.
9: Discard any big fatty pieces.
10: Serve on rolls or over egg noodles or mashed potatoes.
