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Prepare the Crockpot:
Place the beef chuck roast chunks into the crockpot.
Add Seasonings and Butter:
Sprinkle the ranch seasoning mix and au jus gravy mix over the beef.
Add the sliced unsalted butter and the jar of pepperoncini peppers (including the juice) to the crockpot.
Cover the crockpot and cook on low heat for 8 hours, or until the beef is tender and falls apart easily.
Prepare Egg Noodles:
About 30 minutes before the beef is done, cook the wide egg noodles according to the package instructions until al dente. Drain and set aside.
Shred the Beef:
Use a fork to shred the beef in the crockpot.
Place the cooked egg noodles on a plate or a bowl.
Top with the shredded beef and pepperoncini mixture.
Garnish with chopped fresh parsley and additional pepperoncini peppers if desired.