- 3 banana peppers
- Cooking spray
- 1/2 cup white vinegar
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 1/2 teaspoons crushed red pepper
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 7 bottled pepperoncini peppers, chopped
- 2 1/4 pounds chuck roast, trimmed and halved
- 8 (1 1/2-ounce) sandwich rolls, toasted
- 1. Preheat broiler.
- 2. Arrange peppers on a baking sheet coated with cooking spray. Broil 6 minutes or until blackened in spots, turning occasionally. Place peppers in a 6-quart electric slow cooker. Add vinegar, onion powder, garlic powder, and red pepper; stir to combine. Stir in 1/2 teaspoon salt, black pepper, and chopped pepperoncini.
- 3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add beef; cook 5 minutes, turning to brown on all sides. Place beef in slow cooker. Cover and cook on LOW for 8 hours or until beef is very tender. Remove beef from cooker; shred with 2 forks. Stir beef and remaining 1/2 teaspoon salt into cooking liquid. Divide beef mixture evenly among sandwich rolls, spooning out with a slotted spoon. Serve any extra sauce for dipping.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.