Preheat the olive oil in a skillet, season the meat with pepper and then sear it on all sides.

Add the seared roast to your slow cooker, fat side up.

Sprinkle the au jus and ranch mixes and then place the stick of butter on top of the roast.

Place the peperoncinis around the roast, in regular intervals.

Pour the brine around the edges or even on top, if you like.

Cook on low for 7-8 hours.

Once it's done, remove it to a plate so it can rest.

Pour the liquid into a sauce pan, add flour a teaspoon at a time, stir briskly with a whisk and simmer on low until it thickens into a rich gravy.

Serve with rice or mashed potatoes and a vegetable of your choice. Enjoy!!