Begin by heating olive oil in a large skillet on the stove on medium-high heat.
Brown chuck roast well, on top and bottom (about five minutes on each side)
Remove from skillet and place browned roast into slow cooker. Add beef broth, bay leaf, sliced onion, garlic powder, and salt and pepper.
Cook on low for 4-5 hours.
During the last hour or two of cooking, add your thick cut bell peppers to the slow cooker.
After another 1-2 hours, your roast should be fork tender. Remove the meat from cooker and shred it with two forks. Place meat back into the juice.
To serve: Place a portion of meat on sandwich roll. Add sweet peppers, hot peppers, and cheese. Place under the broiler for 2-3 minutes and serve with a side of the juice from the slow cooker.