Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh. Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low for 6 to 8 hours.

As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify. Whisk in lemon juice and milk. Place 3 Tablespoons of ranch dressing in a small bowl , cover and refrigerate until ready to make sliders. Remove the lid from the slow cooker and add the remaining dressing. Replace the top and allow to continue cooking, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks. Mix the meat with the gravy surrounding it.

Place the bottoms of your rolls, cut side up, in an 8x8-inch baking dish. Take 2 to 3 tablespoons of pot roast and pile it onto each roll bottom. Fold each cheese slice in thirds, and then fold it once more in half so it creates a thick little stack of cheese. Place one stack over each pile of pot roast.

Next, add chopped pepperoncini and place on top of the cheese. If you love a little tangy heat, you could even do more — your call! Sprinkle on a little black pepper if you like, then cap each slider with the top halves of your rolls.

In a small microwave-safe bowl, melt 2 tablespoons of butter, about 30 seconds in the microwave. Whisk in 1 tablespoon of reserved au jus from your pot roast and 1 tablespoon of ranch dressing. This buttery mixture is pure gold — it’s going to soak into the buns and make them ridiculously flavorful.