Pat the beef dry. Use kitchen paper to pat the beef chuck roast thoroughly dry on all sides. This step is crucial — a dry surface will sear properly rather than steam. You should see the paper come away with moisture; keep going until it feels tacky to the touch.

Sear the roast. Heat the olive oil in a large frying pan over a medium-high heat until it shimmers and you can see faint wisps of smoke. Place the beef in the pan and let it cook without moving for 3–4 minutes. You’re listening for a steady, loud sizzle. When the underside is a deep, mahogany brown and a crust has formed, flip it over and repeat on all sides. The smell should be rich and nutty — not burnt.

Season the beef. Transfer the seared roast to the slow cooker insert. Sprinkle the salt, pepper, and flour (if using) evenly over the top. The flour helps thicken the gravy later, giving it a silky, coating texture rather than a watery consistency.

Add the dry mixes. Sprinkle the ranch dressing mix and the au jus gravy mix directly over the beef. Don’t stir them in yet — just let them sit on top. As the roast cooks, the moisture will draw those flavours down into the meat.

Add the butter and pepperoncini. Scatter the butter cubes around the roast. Then nestle the pepperoncini peppers around the sides of the beef. The peppers will soften and release their tangy, slightly spicy flavour into the gravy.

Pour in the liquids. Pour the pepperoncini brine and the beef stock around the edges of the roast — not directly over the top, so you don’t wash off the dry seasonings. The liquid should come about a third of the way up the sides of the beef. You’ll see a pale, cloudy broth at this stage.

Cook low and slow. Put the lid on the slow cooker and set it to low for 7–8 hours, or high for 4–5 hours. After about 3 hours on low, you’ll notice a deep, savoury aroma filling your kitchen — that’s the pepperoncini and au jus mingling. The gravy will look darker and slightly glossy.

Shred and serve. When the cook time is up, use two forks to test the beef. It should pull apart with almost no resistance — think of the texture of pulled pork. If it resists, cook for another 30 minutes. Shred the beef directly in the slow cooker, stirring it into the gravy until every strand is coated. The final sauce should be thick enough to cling to the meat, with a glossy, rich appearance.