Heat the oil in a large, heavy bottomed skillet, such as cast iron and then add the roast and sear on all sides.

Place the roast in a 6 quart crockpot and sprinkle on the ranch and au jus seasoning.

Slice the butter into 4 pieces and arrange over the pot roast. Top with the peppers and pour the juice from the jar into the bottom of the crockpot.

Cover and cook on high for 4 hours or low for 8 hours. Continue cooking until pot roast easily shreds apart with a fork - this may take more or less time depending on how hot your crockpot runs.

Remove the pot roast from the slow cooker and shred or slice. Spoon juices from the crockpot over the roast before serving.