If desired, add the oil to a large Dutch oven and heat over medium-high heat. Brown the roast on each side for about 3-5 minutes, then remove from heat.

Place the browned roast into your slow cooker. Return the Dutch oven to medium-high heat, pour in the water, and scrape up any browned bits before transferring the liquid over the roast.

Sprinkle the pepperoncini over the roast, pour in the pepperoncini juice, and add the butter, ranch dressing mix, and au jus gravy mix into the slow cooker.

Cover the slow cooker and cook on low for 6-8 hours until the meat is fall-apart tender.

Transfer the roast to a cutting board and shred it using two forks, discarding any large pieces of fat. Stir the shredded beef back into the gravy.

Serve the pot roast hot over creamy mashed potatoes or alongside your favorite vegetable sides.