In a six-quart slow cooker, add your vegetables with the roast on top.
Add the au jus mix, butter, ranch mix, and peppers into the pot.
Leave it to cook for 8 hours on low settings after covering the lid, or 4-5 hours on high settings.
When the time is done, and the meat is tender and delicate. Start shredding it by two forks into small pieces.
To make the heavenly gravy. Transfer the sauce in the pot to a pan and add a mix of 1 tablespoon of cornstarch and 2 tablespoons of water. Cook for a few minutes till it thickens enough.
For the finishing touches, dish up the shredded meat, sprinkle some chopped parsley with a drizzle of the thickened gravy. Enjoy.