Pat the chuck roast dry; season lightly with salt and pepper. Heat a drizzle of oil in a large skillet over medium-high. Brown all sides, about 2 minutes per side—this step adds depth, so don’t skip it.

Place the seared roast in the crockpot. Sprinkle ranch and au jus mixes over the top. Dot with butter chunks, then pour pepperoncini peppers and juice around the meat. Resist stirring so the sauce forms a flavorful moat.

Cover and cook on low for 8 hours (or high for 5 hours). You’re looking for the roast to shred with minimal effort. If you’re pressed for time, a high setting will still yield tender beef—just watch closely.

Transfer roast to a cutting board and shred with two forks. Skim excess fat from the cooking liquid (use a spoon or ladle). Return shredded beef to the slow cooker so it soaks up that tangy gravy.

Split slider rolls and arrange cut-side up on a baking sheet. Toast in a 350°F oven for 5 minutes, or until edges are golden and crisp—a quick broil works too.

Pile a generous scoop of Mississippi Pot Roast onto each bun bottom. Top with a slice of cheese if you like things gooey. Spoon extra jus over the meat, then crown with the bun top. Garnish with parsley and serve warm.