Season meat with italian seasoning, salt, pepper, and paprika. Rub seasoning into the meat and cover. Let marinate for 1 hour.
Heat a cast iron skillet over medium high heat until. Add canola oil and beef and brown each side, about 2 minutes per side. Set browned beef aside.
Add the onions, green peppers, and garlic to the pan. Lower heat to medium low and cook for 5 minutes, until vegetables are tender.
Deglaze pan with red wine by slowly pouring the wine into the pan and using a wooden spoon to scrape up any browned bits.
Add the beef and vegetables to your slow cooker.
Pour worcestershire and beef stock over the beef. Place the bay leaves onto the top and cover. Cook on low for 5 hours.
Discard the bay leaves. Remove beef from the slow cooker and place on a wooden cutting board. Shred the meat.
Remove peppers,onion, and garlic cloves and place into a separate bowl for serving.
Return meat to the slow cooker and set to warm.
Add a generous helping of meat to each baguette.
Top with sweet peppers and onions or giardiniera and enjoy.