Layout the chuck roast and season both sides with kosher salt and pepper.

Dredge the roast in the flour to coat the roast.

In a large skillet add vegetable oil and set over medium-high heat.

Let the oil get hot just until it's lightly smoking. Add in the roast and cook for a few minutes on each side until it's browned and have a slight crust on the outside.

Add browned roast to your slow cooker.

Top the roast with your butter and place the pepperoncini around the roast.

Add the lid and put your slow cooker on low.

While your roast is warming up make your homemade ranch dressing by whisking together mayonnaise, apple cider vinegar, buttermilk, dried dill, and sweet paprika.

When the dressing is smooth pour over the roast in the slow cooker, put the lid back over the top, and cook on low for 6-8 hours.

After it has roasted for 6-8 hours it should easily pull apart and shred. Shred the beef, put it back into the slow cooker, and toss in the juices. Serve overtop egg noodles (my personal favorite), mashed potatoes, or on a bun.