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Heat 1 to 2 tablespoons of butter in a skillet over medium-high heat.
Lightly salt and pepper each side of the pot roast (skip salt if using salted butter). Add the meat to the skillet and sear each side of the roast until browned.
Transfer the browned roast to the crockpot and pour all the excess butter and browned bits from the skillet into the crockpot.
Sprinkle minced onions over the meat.
Add contents of ranch seasoning and au jus packets.
Top with remaining butter, cut into pieces. Add pepperoncini to the pot and place the lid on top.
Cook on low heat for 8 hours or until meat falls apart easily when pulled with a fork.
Shred the meat into large chunks and stir everything together.
Serve with chopped parsley for garnish, if desired.