Prepare the Beef: Pat the chuck roast completely dry with paper towels. This is crucial for getting a good sear. Season it generously all over with the salt and black pepper.

Sear the Beef: Heat the olive oil in a large, heavy-based frying pan or skillet over medium-high heat. Once the oil is shimmering, carefully place the beef in the pan. Sear it for 4-5 minutes on each side, without moving it, until a deep, brown crust forms. This browning process, known as the Maillard reaction, creates immense flavour. Once browned, transfer the beef to the bowl of your slow cooker.

Add the Seasonings: Sprinkle the ranch seasoning mix evenly over the top of the seared beef. Then, sprinkle the au jus or gravy mix over that.

Place the Butter: Place the whole stick of cold butter directly on top of the seasoned beef. Don't be tempted to cut it up; it will melt slowly and baste the meat as it cooks.

Arrange the Peppers: Scatter the pepperoncini peppers around the beef in the slow cooker. If you like a little extra tang, pour in the 60ml of pepper brine now.

Slow Cook: Cover the slow cooker with the lid. Cook on the "low" setting for 8 hours or on the "high" setting for 4-5 hours. Avoid the temptation to lift the lid while it's cooking, as this releases heat and moisture.

Rest and Shred: Once the cooking time is complete, the beef should be incredibly tender. I find that what works best for me is to turn off the slow cooker and let the roast rest in the juices for about 20-30 minutes. This allows the meat to relax and reabsorb some of the liquid.

Serve: Carefully remove the beef to a large bowl or cutting board. It will be very delicate. Using two forks, shred the beef. It should fall apart with very little effort. Give the gravy left in the slow cooker a good stir to combine everything. Return the shredded beef to the gravy and stir gently to coat. Serve hot.