Preheat your oven to 275F and move the rack to the middle position.

Add the olive oil to your Dutch oven over medium-high heat and sear the roast on all sides until nicely browned. If you don't own a Dutch oven, sear the meat in a skillet then transfer it to a covered roasting dish.

Take the pot off the heat and let it cool down for a couple minutes, then pour in the pepperoncini juice. Place the peppers around the roast, sprinkle the roast with the au jus and ranch packets, and then place the butter on top of the roast.

Cover and roast for 3-4 hours or until it's fall-apart tender, then shred it with 2 forks right in the pot and toss with the juices. I roast a 3 lb. cut of beef for 3.5 hours.

Add the olive oil to a skillet over medium-high heat and sear the roast on all sides until browned.

Transfer the roast to a slow cooker. Pour in the pepperoncini juice. Place the peppers around the roast, sprinkle the roast with the au jus and ranch packets, and then place the butter on top of the roast.

Cover and slow cook on low for 8 hours or until it's fall-apart tender, then shred it with 2 forks.

Cut the roast into 3-4 pieces.

Add the olive oil to your Instant Pot and press the sauté button. Sauté the meat until browned on all sides (you'll likely need to do two batches).

Turn the sauté button off. Add all the meat to the Instant Pot, plus ¾ cup of water and the pepperoncini juice. Place the peppers around the roast, sprinkle the roast with the au jus and ranch packets, and then add the butter on top of the roast.

Close the lid, ensure the valve is on "sealing", and set the timer to cook for 60 minutes on high pressure.

Let the pressure release naturally for 15 minutes then quick release the rest. Shred the meat with two forks.