Step 1

Heat 1 to 2 tablespoons of butter in a skillet over medium-high heat.

Step 2

Lightly salt and pepper each side of the pot roast (see note about salt). Add the meat to the skillet and sear each side of the roast until browned.

Step 3

Transfer the browned roast to the crockpot and pour all the excess butter and browned bits from the skillet into the crockpot.

Step 4

Sprinkle minced onions over the meat.

Step 5

Add contents of ranch seasoning and au jus packets.

Step 6

Top with remaining butter, cut into pieces. Add pepperoncini to the pot and place the lid on top.

Step 7

Cook on low heat for 8 hours or until meat falls apart easily when pulled with a fork.

Step 8

Shred the meat into large chunks and stir everything together.

Step 9

Serve with chopped parsley for garnish, if desired.