In a mixing bowl, combine dried dill weed, freeze-dried chives, dried parsley, garlic powder, onion powder, and dry buttermilk until well blended. Set aside.

Rub olive oil, sea salt, and cracked pepper all over the roast. Sear the roast in a hot skillet for 3-5 minutes on each side.

Pour 1/2 cup of beef broth into the skillet to deglaze, scraping up browned bits. Pour the mixture into the slow cooker.

Add remaining beef broth, pepperoncini liquid, bouillon paste, ranch seasoning mix, and pepperoncini into the slow cooker.

Cover and cook on low for 8-10 hours or high for 4-6 hours until the roast is tender.

Transfer the meat to a cutting board and shred using two forks.

Mix cornstarch with cold water until smooth and whisk into the bubbling gravy until thickened.

Return the shredded beef to the slow cooker, stirring until well combined. Serve over mashed potatoes, rice, or bread.