Step 1. Cook the roast, butter, pepperoncini, ranch seasoning, and half the sauce packet in a slow cooker on low for 6 to 8 hours.

Step 2. Remove the stems from the pepperoncini and shred everything.

Step 3. Remove the meat and pepperoncini mixture and set aside.

Step 4. Dip the tortillas in the liquid, then place them on an oiled baking sheet or skillet over medium-low heat.

Step 5. After a minute or two, flip the tortillas over and add a little shredded mozzarella cheese and a little of the meat mixture.

Step 6. Fold each tortilla over and cook for another minute or two.

Step 7. Remove them from the baking sheet or skillet and submerge them in the remaining liquid from the slow cooker.