Pat the chuck roast completely dry with paper towels. A dry surface is key to getting a good crust. Season it generously on all sides with the salt and black pepper.

Heat the olive oil in a large, heavy-based frying pan or Dutch oven over medium-high heat. The oil should be shimmering before you add the meat.

Carefully place the seasoned beef in the hot pan. Sear for 3-4 minutes per side, until a deep, dark brown crust has formed. Do not overcrowd the pan or move the meat around too much. Once all sides are seared, transfer the beef to the bowl of your slow cooker.

Sprinkle the contents of the ranch seasoning packet and the au jus gravy mix packet directly over the top of the seared roast.

Place the entire stick of butter on top of the seasonings.

Arrange the pepperoncini peppers on and around the butter. Pour the 60ml of pepperoncini brine into the slow cooker around the roast.

Cover the slow cooker and cook on the LOW setting for 8 hours, or on the HIGH setting for 4-5 hours. Avoid lifting the lid during cooking.

What works best for me is cooking it low and slow for the full 8 hours. You'll know it's done when the meat is exceptionally tender and shreds easily with two forks.

Once cooked, use two forks to shred the beef directly in the slow cooker. Stir the shredded meat into the rich gravy until it's fully combined. Let it sit for about 10 minutes to absorb all the wonderful juices before serving.