Heat 2 tablespoons of olive oil in a large skillet over medium high heat brown chuck roast on all sides.

Pour water into your slow cooker then place the roast on top. Sprinkle the roast with the ranch packet and the au jus packet, and then place the butter slices on top of the roast.

Place the peperoncini and jalapenos all around the roast, and cook on low 7-8 hours. Shred and serve with the juice gravy remaining in the slow cooker.