Sear the chuck roast in a large skillet over medium-high heat until browned on all sides, about 3-4 minutes per side.

Transfer the roast to a slow cooker and sprinkle ranch dressing and au jus gravy mixes over it. Pour in beef broth and top with sliced peppers.

Cover and cook on low for 8 hours or high for 4 hours until the meat is fork-tender.

Shred the meat in the slow cooker with two forks, allowing it to absorb the juices.

Serve on sandwich rolls, drizzling some broth over the meat before topping with another roll.