Preheat the oven to 275 degrees.
Season the entire chuck roast with freshly cracked black pepper, to taste.
Heat 1 tablespoon of butter in a large Dutch oven over medium-high heat. Add the roast and lightly sear on all sides, about 3 minutes. Remove from the heat.
Add 1/2 cup water to the Dutch oven then sprinkle in the ranch seasoning and au jus packet seasoning.
Add the remaining five tablespoons of butter around the roast.
Place the pepperoncini peppers and sliced garlic around the roast.
Cover with tight-fitting lid and place into the oven to slowly bake for 4 hours, flipping the roast halfway through cooking, until the meat is tender and falling apart.
Remove from the oven allow to cool for a bit. Remove any bits of fat then shred the meat with two forks. Serve. Enjoy!