Preheat a wide skillet with high sides on high heat and add 1-2 Tablespoons oil to the bottom of the pot.

Sear the meat in the bottom of the pan.

Turn meat over and sear on the other sides.

The meat will easily pull away from the pan when it is properly seared.

Remove the meat to a crockpot slow cooker before deglazing the pan.

After the meat is removed from the pan, carefully drain out any excess oil. Add the stock to the pot, stirring and scraping the bottom of the pan of the stuck on brown bits. Those bits are called fond and are full of flavor and will help enhance the sauce.

Pour the deglaze liquid over the meat in the slow cooker.

Sprinkle the au jus and ranch packets over the beef and add the pepperoncinis and the juice from the jar of the pepperoncinis, and top with butter.

Close the lid and cook on low for 8-12 hours or high for 4-6 hours.

Remove the cooked meat and place on a serving platter.

Turn the heat to high and when the liquid is starting to simmer, sprinkle the flour over the drippings in the pan.

Whisk well until the gravy starts to thicken. Continue to boil for one minute to cook out the starch flavor.

Then turn off the pot and add the roast back in or serve the gravy on the side.

Serve with baked potatoes, mashed potatoes or cooked noodles. I would suggest my sous vide potatoes with rosemary.