Here's an example where the slow cooker excels: The beef slowly braises until it practically falls to shreds. We like the mixture on sandwiches, but it's also delicious over a baked potato and topped with sour cream.
3 banana peppers
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
How to Make It
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.
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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