Preparation

1. Lightly season chuck roast on each side with salt and pepper.
2. Heat oil in a skillet. Brown chuck roast on each side to seal in the juices and flavor, about 2 minutes per side.
3. Add onions, garlic, beef broth, tomatoes, and Worcestershire to the slow cooker.
4. Push vegetables to the sides and add seared chuck roast to the middle so it touches the bottom of the slow cooker. Cover and cook on high for 5 hours.
5. Once finished, take roast out and shred. Reserve the au jus and vegetables for later use.
6. Preheat oven to 375 F.
7. In a pot, add 2 1/2 cups of the reserved au jus, tomatoes, and onions from the roast to the quinoa and set to boil at medium-high heat. Once boiling, add oregano, rosemary, and salt. Decrease heat to a simmer, cover and cook for 15-20 minutes, until quinoa is tender and al dente.
8. While quinoa is cooking, trim bottom 1 1/2 inches of asparagus and discard.
9. In a pot, bring 2 cups of water to a rapid boil. Blanch asparagus in boiling water for 2 minutes. Drain and chop into bite-sized pieces.
10. In a large bowl, add cooked quinoa mixture, chuck roast, and asparagus. Mix to combine.
11. Cut bell peppers in half lengthwise. Discard stem, seeds, and white flesh. Line bell peppers lengthwise in a 9x12 casserole dish and fill each pepper with as much of the beef quinoa mixture as possible, pressing it down so the peppers are loaded. If there is any leftover beef and quinoa mixture, place it around the peppers and you can enjoy it on the side.
12. Pour the rest of the au jus from the slow cooker over the peppers evenly. Sprinkle mozzarella over the peppers, cover the casserole dish with foil, and cook for 40 minutes or until the cheese is bubbling and the peppers are tender.
13. Once the peppers are done, cool for 5 minutes, sprinkle with Parmesan and fresh basil, and enjoy!
    
    Note: Store leftovers in an airtight container and refrigerate for up to 4 days or freeze in a freezer-safe container for up to 3 months. Roast can be made up to a day in advance.