3 pounds Top sirloin roast 3 tablespoons Italian seasoning 1 tablespoon Sea salt ½ tablespoon Black pepper 1 tablespoon Paprika 3 tablespoons Canola oil 2 Yellow onions, sliced 3 Green peppers, sliced into strips 1 cup Garlic cloves ¼ Cup Red wine 2 tablespoons Worcestershire 2 cups Beef stock 3 Bay leaves 8 Sourdough baguettes or sub rolls 2 cups Hot giardiniera, as a topping

Prep beef. To start, season the beef with Italian seasoning, salt, pepper, and paprika. Rub seasoning into the meat, cover and let it marinate for 1 hour.

Sear the beef. Heat a cast iron skillet over medium high heat. Add canola oil and then the beef to the skillet. Brown each side of the meat for about 2 minutes per side. When the meat has finished browning set aside.

Slow cook the beef. Add meat and veggies to slow cooker. Pour the Worcheshire sauce and beef stock on top of the beef. Then place the bay leaves on top and cover. Cook on low for 5 hours.

Shred. Discard the bay leaves. Next, remove the beef from the slow cooker and place on a wooden cutting board. Shred the meat using two forks.

Serve. Remove the peppers,onion, and garlic cloves and place into a bowl for serving. Return meat to the slow cooker so you can easily serve with its juices.