Spray a 6 or 8-quart slow cooker with cooking oil. Place chuck roast inside.
Sprinkle ranch and brown gravy seasoning on the roast. Add butter slices on top, surround with pepperoncini. Pour beef broth and water around the edges.
Cover and cook on low for 8-10 hours until the meat shreds easily.
Shred meat with two forks in the slow cooker. Remove fat and connective tissue.
Serve over mashed potatoes, egg noodles, or buns. Top with extra pepperoncini if desired.
⏰ Prep Time: 10 minutes | 🕒 Total Time: 8 hours 10 minutes | 🍽️ Servings: 8
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