Pat the roast dry and season with salt and pepper. Sprinkle flour all over the surface of the meat and pat it on to make an even coating.
Melt 2 tablespoons Challenge Spreadable Butter in a large skillet over medium-high heat. Add the roast and brown on all sides, about 5 minutes per side. Transfer to a slow cooker.
In a glass measuring cup, combine garlic, dried onion, dried parsley, dried chives, beef broth and jalapeño juice. Stir to mix then pour over the beef. Top with remaining 4 tablespoons Challenge Spreadable Butter. Cook on low for 8-10 hours or on high for 4-6 hours, until roast is very tender.
Shred into chunks, submerge into the gravy, add pickled jalapeño slices and let cook another 30 minutes. Serve over a baked potato, spooning extra juice on top.