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1
Place the sliced onion in the bottom of the slow cooker crock.
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2
Nestle the chuck roast right on top.
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3
Sprinkle the minced garlic all over.
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4
In a small bowl, whisk together the dried parsley, dill, onion powder, garlic powder, pepper, salt, and distilled vinegar.
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5
Pour it over the roast.
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6
Sprinkle the green onions over everything, cover, and cook for 5-6 hours on high, 7-8 hours on low.
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7
When the meat is fork tender, gently remove it from the crockpot and shred it.
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8
Return the meat to the crockpot and stir to evenly incorporate the meat, onions, and sauce.
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9
Heat a large skillet or griddle (medium high heat or about 375 degrees F on the griddle).
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10
Place a tortilla shell down, cover with 1/8 of the cheese.
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11
Spread some of the beef over the cheese (about 1/4 to 1/2 cup).
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12
Add 1/4 of the sliced bell peppers, 1/4 of the sliced mushrooms (you can heat these in a small skillet with a little bit of nonstick cooking spray beforehand if you like your peppers and mushrooms to be a little more cooked and tender), and another 1/8 of the cheese.
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13
Continue cooking until the cheese is good and melty, place another tortilla on top, flip, and cook until the second side is toasty.
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14
Remove to a cutting board.
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15
Repeat with the remaining quesadillas.
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16
Slice them like pizzas and serve with shredded lettuce and sour cream.
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17
Original idea for the slow cooker Philly beef is from Meghans recipe for a 5-Ingredient Slow Cooker Ranch Seasoned Beef at The Tasty Fork.
