Heat up a large skillet on high. Add 2 Tablespoons olive oil to hot skillet. You want it really hot here to brown or "sear" the beef quickly. This can also be done in your slow cooker if you have the sear or saute option.
Take a paper towel and make sure you dry both sides of the 3 pound chuck roast. Season with a little bit of salt and pepper. Once the skillet is nice and hot, add the roast. Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.
Transfer meat to slow cooker. Sprinkle 1 packet ranch dressing mix and 1 packet dry onion soup mix over pot roast. Top with 1/2 cup (1 stick) salted butter then place 8 peperoncini peppers on and around the roast.
Cover and cook on low for 8 hours. DO NOT open the lid. It’s tempting but leave it alone!
After it has cooked, take two forks and start shredding the meat. Discard any big fatty pieces. Then serve.
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
If you prefer, you can cut up the peppers and stir those into the meat mixture for an extra kick of flavor.
Do not rush this recipe. Do not cook on high. This will only work when cooked slowly on low. And definitely do not open the lid (trust me, this makes a difference!)