Chicago Italian Beef Sliders

In a slow cooker, combine water, beef bouillon paste, Worcestershire sauce, soy sauce, and garlic powder. Whisk to combine.

Add the quartered shallot, bay leaves, garlic cloves, and quartered onion to the slow cooker.

Cut the chuck roast into 4-5 large pieces, trimming any excess fat. Place the beef into the slow cooker and season generously with steak seasoning.

Cover and cook on high for 4 hours.

Meanwhile, place sliced green bell peppers on a baking sheet. Drizzle with olive oil and season with salt, dried oregano, and a pinch of sugar. Toss to coat.

Roast the peppers for about 40 minutes, mixing them halfway through, until softened and slightly charred.

Once the beef is tender, remove it from the slow cooker. Strain the au jus, discarding the solids (onions, shallots, etc.).

Using two forks, shred the cooked beef. You can also give it a rough chop for a finer texture.

Preheat your oven to broil or a high temperature to melt the cheese. Split the mini French rolls and arrange the bottom halves on a baking sheet. Pile the shredded beef evenly onto the rolls.

Top the beef with the roasted green peppers.

Add a layer of drained hot giardiniera over the peppers.

Cover everything with a generous layer of shredded mozzarella cheese.

Place the baking sheet in the oven and bake just until the mozzarella cheese is melted and bubbly.

Optionally, dip the top buns in the reserved au jus before placing them on top of the sliders.

Serve immediately with extra au jus on the side for dipping.