In the bottom of the slow cooker, whisk together water and beef bouillon until smooth (or close to smooth).
Place the chuck roast in the middle and surround it with cut onion, garlic and pepperoncini.
Sprinkle the ranch seasoning on top of the roast. No need to massage in, just sprinkle it and go. Top the roast with cubed butter pieces.
Place the lid on and set for 7 hours on low. Depending on your slow cooker, the roast might be done in 6 hours and some might take 8. You'll know it is done when you can easily shred off a piece with your fork.
Remove roast and set aside on a cutting board.
*Optional* Whisk cornstarch or arrowroot into 1/4 cup water and add to gravy.
While it thickens, shred beef and then return to sauce to coat.
Serve over mashed potatoes, rice or egg noodles.
If you've tried this recipe, come back and let us know how it was!