Tangy Italian Beef Sandwiches

• 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.
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banana peppers, cooking spray, white vinegar, onion powder, garlic, red pepper, kosher salt, freshly ground black pepper, pepperoncini peppers, chuck roast, sandwich rolls

Taken from www.myrecipes.com/recipe/tangy-italian-beef-sandwiches (may not work)