In a small bowl, combine the parsley, chives, garlic powder, onion powder, dehydrated onion, dill, salt, and pepper. Rub all over the beef, then place in a slow cooker. Add broth, cover, and cook on low for 6-8 hours (or 4 hours on high).
Slice the bell peppers. Remove roast from slow cooker and shred with 2 forks. Return to slow cooker, along with the peppers. Cover and cook on high for an additional 30 minutes.
Serve the beef and peppers on the rolls with sliced cheese and arugula, with grapes on the side.