This is a great crockpot meal for a weeknight. Beef that is infused with peppers and vinegar to create tangy, tender and slightly spicy sandwiches.
To begin, grab a 3 pound chuck roast and sprinkle on both sides with kosher salt and pepper.
Heat a tablespoon of cooking oil in a large skillet over medium high heat. Place your roast in the skillet and brown on both sides.
Place the roast in your crockpot. Now grab three banana peppers and set them directly on your stove eye. Keep your tongs handy, and turn them to blacken a bit on each side.
Don’t pay too much attention to the fact that I didn’t do this properly – but split the peppers down the middle and remove the woody center and seeds, then slice it up. Unlike me, who sliced, then had to separate them all. I’ll claim I didn’t have enough coffee that morning. Yeah, that’s it!
Toss those in the crockpot.
Next toss in 4 or 5 whole, jarred peperoncini peppers.
Sprinkle in a teaspoon of red pepper flakes, and two teaspoons each of garlic and onion powders.
Pour in a half cup of white vinegar.
Cover and cook this on low for 8 hours. After it has cooked, simply shred the beef with two forks.
When you are ready to eat, grab a roll and add some shredded cheese. I used mozzarella.
Top with some of the shredded beef.