Place chuck roast into a large 5 quart crock pot set to high heat. Pour 1/2 of the pepperocini jar with liquid over the chuck roast. Sprinkle the Ranch Dressing mix and Italian Dressing mix over the roast and top with slices of butter. Save remaining pepperocinis for after roast is cooked. Close lid and cook roast on high for 5-6 hours. Remove roast and place onto a large plate. Drain liquid and pepperocini's from crockpot, straining the liquid to add back to crockpot.

Shred and de-fat roast. Place shredded roast back into crock pot, reduce setting to low. Add 1 1/2 cups of liquid back to roast and crock pot. Add remaining pepperocini's to the crock pot and close lid. Let cook on low another hour before serving.

Serve roast over mashed potatoes, rice, inside burritos, over nachos...the options are endless. Enjoy!