Add chuck roast to the slow cooker. Add Stone House Seasoning and optional Ranch Seasoning to the roast and pour in peppers and their juices.
Set timer and cook on low setting for 8 hours.
To serve, shred the beef using two forks and serve with peppers.
To make a gravy, once the roast has been shredded, ladle out one cup of the juices from the slow cooker. Pour the juices into a medium bowl. Whisk in the cornstarch until the liquid is smooth and forms a slurry. Stir the mixture back into the juices in the slow cooker.