01 -
Brown roast in large skillet over medium-high heat, about 5 minutes per side.
02 -
Place roast in slow cooker. Add pepperoncini juice and sprinkle with seasonings. Top with peppers and butter.
03 -
Cover and cook on low 8-10 hours until fork tender.
04 -
Shred meat and mix with juices in slow cooker.
05 -
Serve over mashed potatoes, egg noodles, or rice.