preheat the oven to 350°

heat a heavy bottom dutch oven over medium heat, and add one TBSP of butter to it

once the butter is melted pat the roast dry with a paper towel and place in the hot butter

sear the roast on both sides and if can sear the sides too

once the roast is browned remove it to a plate

add the water to pan and deglaze it, use a wooden spoon to scrape up any browned bits

once the browned bits are scraped up turn the heat off and add the roast back

sprinkle the au jus powder over the roast and the water

do the same with the ranch dressing mix

add the pepperoncini to the pot

add 1/2 cup of the juice

top the roast with the remaining butter

place a lid on top, add foil if the lid doesn't seal up tightly

bake in the preheated oven for 4-6 hours or until you have fork tender meat, IMPORTANT--->>> check halfway through the baking time and add more water if it has steamed away, don't let this roast cook itself dry