I saw this on the New York Times and it was delicious and easy.

Ingredients

• 1 boneless chuck roast or top or bottom round roast, 3 to 4 pounds
  

• 2 teaspoons kosher salt, plus more to taste
• 1 ½ teaspoons freshly ground black pepper, plus more to taste
• ¼ cup all-purpose flour
• 3 tablespoons neutral oil, like canola
• 4 tablespoons unsalted butter
• 8 to 12 pepperoncini
• 2 tablespoons mayonnaise
• 2 teaspoons apple cider vinegar
• ½ teaspoon dried dill
• ¼ teaspoon sweet paprika

Preparation

• Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh.
• Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.
• As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify.  Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks. Mix the meat with the gravy surrounding it. Garnish with parsley, and serve with egg noodles or roast potatoes, or pile on sandwich rolls, however you like.