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Season the roast generously with salt, pepper, garlic powder, onion powder, and smoked paprika.
Sear on all sides until deeply browned.
Add the onions, whole garlic head, potatoes, and carrots to a Dutch oven.
Place the roast on top, then add the ranch seasoning, au jus mix, pepperoncini peppers, cola, beef broth, Worcestershire sauce, browned butter, thyme, and rosemary.
Cover and cook at 300°F (150°C) for 3½–4 hours, or until the roast is fall-apart tender.
Squeeze the roasted garlic into the cooking liquid and whisk to create a rich, silky brown butter gravy.
Shred the roast and serve with the potatoes, carrots, and plenty of that gravy.