Prepare the beef: Pat the beef dry with kitchen paper — this is crucial for a good sear. Season generously with black pepper and garlic powder on all sides. You should see the seasoning clinging to the damp surface, creating a speckled appearance.

Sear the meat: Heat the vegetable oil in a large frying pan over medium-high heat until it shimmers and you see the faintest wisp of smoke. Place the beef in the pan and leave it undisturbed for 3-4 minutes. Listen for a steady sizzle — if it's too quiet, the pan isn't hot enough. Flip when the underside is a deep mahogany brown with crispy edges. Sear all sides, including the ends.

Layer the slow cooker: Scatter the sliced onion and smashed garlic cloves across the bottom of your slow cooker. Place the seared beef on top, fat side up. The onions will soften into a sweet, jammy base that catches all the drippings.

Add the dry mixes: Sprinkle the dried onion soup mix and brown gravy mix evenly over the beef. Don't stir — let them form a dry crust that will melt into the cooking liquid as the meat releases its juices.

Add butter, peppers, and liquid: Dot the cubed butter over the top of the beef. Arrange the pepperoncini peppers around the meat, then pour in the 60 ml of pickling liquid and the beef stock. The liquid should come about a third of the way up the beef — you'll see it bubbling gently around the edges.

Cook low and slow: Cover the slow cooker and cook on low for 8 hours (or on high for 5 hours). After about 4 hours, you'll smell a rich, savoury aroma filling your kitchen, and the liquid will have deepened into a glossy, caramel-coloured sauce. The beef is ready when you can pull it apart with two forks and it shreds effortlessly, revealing tender, stringy fibres.

Shred and serve: Remove the beef to a cutting board and let it rest for 10 minutes. Use two forks to shred it into bite-sized pieces — you'll hear a satisfying tearing sound as the meat separates. Return the shredded beef to the slow cooker and stir it through the sauce. The sauce should be thick enough to coat the back of a spoon; if it's too thin, leave the lid off for 15 minutes on the warm setting to let it reduce.