Preheat oven to 300°F.

Pat the beef dry and season generously with salt and pepper. Roll the beef in flour until it’s lightly, but lightly coated.

Place a Dutch oven over medium-high heat. Add olive oil and once it begins to smoke, carefully place the beef roast in the pot. Sear for 2 minutes, or until the beef is deep brown, turn and repeat with all sides of the beef. Remove the beef from the pot and set aside on a plate.

Without cleaning the pot, return it to medium-high heat. Add the butter and once melted, add the onions and garlic, cooking for 3-4 minutes, stirring often, until softened.

Pour the beef stock, buttermilk and the pepperoncini juice, along with the whole pepperoncini, dill, parsley, and chives. Bring to a simmer, then add the beef.

Cover the pot and transfer to the preheated oven for about 2 hours or until the internal temperature reaches 190-200°F.

Remove the beef and pepperoncini from the pot and place on a cutting board. Place the Dutch oven on the stove over medium-high heat and boil for 10 minutes, until reduced by about ½ an inch. Using an immersion blender, puree the liquid until smooth.

Meanwhile, remove any string or butcher twine from the beef. Using two forks, break up and shred the beef into about 1-inch pieces.

Return the beef and the pepperoncini to the pot and cook until thickened, about 5 minutes more.

Serve over rice or mashed potatoes.