Step 1

Season roast with salt and pepper on all sides.  Sprinkle roast with flour and rub in to coat.

Step 2

Heat oil in a large skillet over MED HIGH heat.  Once oil is hot and shimmering, add the roast and cook for about 3 minutes per side, or until deeply golden brown.  Remove to slow cooker insert.

Step 3

Pour beef broth in the skillet, using a wooden spoon to scrape the browned bits from the bottom.  Stir in garlic powder and onion powder.

Step 4

Transfer broth to the slow cooker insert.  Add the pepperoncini liquid, and scatter peppers around the roast.

Step 5

In a small mixing bowl, add the mayonnaise, vinegar, milk, parsley, dill, chives, and paprika.  Stir together until smooth and combined.

Step 6

Pour the ranch over the top of the roast in the slow cooker, then top with the butter.

Step 7

Cover and cook on LOW for 8 hours.

Step 8

Remove peppers and add roast to a mixing bowl.  Using two forks, shred meat.  Add a ladle or two of cooking liquid to the shredded meat and toss to combine.

Step 9

Transfer remaining liquid from the slow cooker to a saucepan, removing any solids that remain.  Heat over MED heat.

Step 10

In a small bowl, combine milk and cornstarch, stirring until smooth.  Stir into the saucepan and simmer the sauce for several minutes, or until thick enough to coat the back of a spoon.

Step 11

Serve roast with mashed potatoes or egg noodles, drizzled liberally with sauce and garnished with a sprinkle of minced parsley.